Barbecue Pulled Pork

with red chile and fresh garlic

Uniquely American and downright delicious, tender pulled pork fuels contests and conversations throughout barbecue land. Our version is a contender—any night of the week. We love it piled high on burger buns with crunchy slaw.   

Serves 4-6  |  Cooks in 2-3 Hours


2  to 3 lbs. boneless pork shoulder or country ribs, cut into large chunks. 
1   pouch Red Fork® Slow Cook Sauce


1.     Preheat oven to 350°.
2.    Brown pork in 2 Tbs. oil in a Dutch oven over med-high heat until golden, about 5 minutes per side.
3.    Add Sauce and 2 cups water.  Cover; cook in oven until fork-tender, 2 to 3 hours.
4.    Skim off fat from pan juices. If desired, boil pan juices to concentrate flavor. Pull pork into large shreds. Mix with pan juices. Season with salt.


Slow-Cooker Variation: Brown pork as directed. Put pork, Sauce and 1 cup water in a slow-cooker.  Cover and cook on low until fork-tender, 6 to 8 hrs.