Kansas City doesn't hold back on the sauce. This one leans on ketchup and molasses for a thick, clingy glaze that coats every shred of pork.
What You'll Need
- 1 (8–10 lb) pork shoulder
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup ketchup
- ¼ cup molasses
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
The Method
Rub the pork shoulder with the brown sugar, smoked paprika, salt, and black pepper. Refrigerate uncovered for at least 4 hours or overnight.
Preheat the oven to 225°. Cook the pork uncovered, fat side up, for 6 hours.
Wrap in foil and continue cooking until the meat is fork-tender, about 2 more hours.
Rest the pork in foil for 30 minutes before handling.
Shred the pork by hand or with two forks.
Combine the ketchup, molasses, brown sugar, vinegar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne in a saucepan and simmer for 10 minutes.
Toss the pulled pork generously with the thick sauce until fully coated.