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BBQ Pulled Pork Recipe For Two

I absolutely love BBQ Pulled Pork, however most recipes make enough to feed a crowd. So when I was craving this classic barbecue dish one day, I developed a way that I could make it just for the two of us.

When most people think of pulled pork, they think of slow-cooked pork shoulder or pork butt. These cuts are fantastic for larger servings, but when you’re only cooking for two, a couple of bone-in blade cut pork chops are a great alternative.

They’re easy to find in the grocery store, economical, and packed with flavor. Plus, they cook faster while still delivering that fall-apart texture you expect from pulled pork.

BBQ pulled pork sandwiches

With a flavorful dry rub and a simple, homemade BBQ sauce, you can enjoy tender, juicy pulled pork without the need for a large pork shoulder or pork butt. You can certainly use your favorite store-bought BBQ sauce, but making your own sauce takes this dish to the next level.

What is a Bone-In Blade Cut Pork Chop?

A bone-in blade cut pork chop comes from the shoulder end of the pork loin. Using them for pulled pork is a great option when cooking smaller portions.

This cut is marbled with a little fat and connective tissue, making it flavorful and juicy when cooked properly. It’s not as large or fatty as a pork shoulder, but it has enough marbling to break down into tender pieces when braised or slow-cooked.

The key is to cut the meat into strips and braise it in a flavorful sauce, as this allows the pork to cook evenly and absorb all the flavors when shredded.

Use a Dry Rub For BBQ Pulled Pork

The dry rub is an essential step in this recipe. It’s not just about adding flavor, it’s about creating a foundation that makes the pork more flavorful as it cooks. The spices and seasonings in the rub penetrate the meat, giving it layers of flavor that compliment the BBQ sauce.

The dry rub in this recipe includes smoked paprika, chili powder, cumin, garlic powder, and onion powder, along with a touch of brown sugar for sweetness. These ingredients work together to create a smoky, savory, slightly sweet flavor.

To apply the dry rub, pat the pork dry with a paper towel first. This ensures the spices stick to the meat and don’t clump with the moisture. Then, coat the pork evenly on all sides, pressing the rub into the meat. Letting it sit for a few minutes allows the spices to adhere before you start cooking.

dry rub

How to Make Homemade BBQ Sauce

Making your own BBQ sauce might sound intimidating, but it’s actually simple and delicious. This sauce starts with a base of your favorite ketchup. Then build that flavor with the other ingredients to make a sweet, tangy barbecue sauce that is perfect for pulled pork.

Here’s what goes into the sauce:

  • Ketchup: The base of the sauce, providing a rich, tomatoey flavor.
  • Brown Sugar and Honey: These add sweetness to balance the tangy and savory elements.
  • White Vinegar: For a tangy kick that brightens the sauce.
  • Tomato Paste: Enhances the tomato flavor and thickens the sauce.
  • Worcestershire Sauce: Adds depth and umami flavor.

The sauce comes together in the same pot you use to brown the pork. After cooking the onions and garlic, you’ll add the sauce ingredients and deglaze the pot.

Deglazing is a crucial step as it lifts all the browned bits from the bottom of the pot, incorporating their flavor into the sauce. Once everything is mixed, bring it to a boil to help the flavors meld before adding the pork back into the pot.

shredding pork with two forks

BBQ Pulled Pork Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

  • 2 pounds bone-in blade cut pork chops*
  • 2 slices raw bacon, chopped fine
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup ketchup (homemade or store bought)
  • 1 tablespoon light brown sugar
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce

Dry Rub Ingredients:

  • 2 teaspoons smoked paprika
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

*2 pounds of bone-in blade pork chops may sound like way too much pork for two people. However, you will be cutting the meat away from the bone and as the pork cooks, it will shrink, leaving you enough pulled pork for 4 servings.

INSTRUCTIONS – BBQ Pulled Pork

1. Prepare the Pork: Start by cutting the meat off the bone and then slicing it into one-inch thick strips. This helps the pork cook evenly and makes it easier to shred later.

2. Make the Dry Rub – Whisk all the dry rub ingredients together in a small bowl. Then pat the pork pieces dry with a paper towel and coat them with the dry rub, making sure to cover all sides.

3. Cook the Bacon: In a large Dutch oven, cook the chopped bacon until crisp. This adds a smoky flavor to the dish and leaves behind rendered fat, which you’ll use to brown the pork.

4. Brown the Pork: Working in batches, brown the pork strips in the bacon grease. Browning adds flavor and creates a slight crust that holds up during the braising process.

strands of meat in white bowl

5. Cook the Onions & Garlic: After removing the pork, sauté the onions in the same pot until soft. Add the garlic and cook just until fragrant.

6. Make the BBQ Sauce: Stir in the ketchup, brown sugar, vinegar, honey, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot to deglaze, then bring the sauce to a boil.

7. Combine Everything: Add the crumbled bacon and pork back into the pot. Then cover the pot with a lid and transfer it to a preheated oven set at 300°F. Let it bake for 60-90 minutes, or until the pork is fork-tender.

8. Shred the Pork: Remove the pot from the oven and let it rest for about 10 minutes. Use two forks to shred the pork, then stir it back into the sauce to absorb the flavors.

Serving Suggestions

This BBQ Pulled Pork can be served in a variety of ways:

  • Classic Sandwiches: Pile the pulled pork onto soft buns and serve with coleslaw.
  • Over Rice: Spoon the pork and sauce over a bed of steamed rice for a hearty meal.
  • Pulled Pork Baked Potatoes: Stuff the shredded meat on top of a baked potato with your favorite toppings.
  • Tacos: Use the pulled pork as a filling for tacos, topped with diced onions and fresh cilantro.
  • On Its Own: Serve the pork with a side of cornbread or roasted vegetables.

Can You Use Store-Bought BBQ Sauce?

Absolutely. If you’re short on time or prefer a specific brand, feel free to use your favorite BBQ sauce instead of making your own. The homemade version is easy to customize, but store-bought sauces work just as well in this recipe.

bbq pulled pork baked potato

Storing and Reheating Leftovers

If you have leftovers, transfer the pulled pork to an airtight container and refrigerate it for up to 3 days. To reheat, place the pork in a saucepan over low heat and stir occasionally until warmed through. You can also freeze the pulled pork for up to 3 months.

Whether you’re serving it as a sandwich, taco filling, or simple main course, this pulled pork is sure to hit the spot.

Enjoy! Mary

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BBQ pulled pork sandwiches

BBQ Pulled Pork Recipe For Two

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Easy BBQ Pulled Pork recipe that makes enough for 4 sandwiches.

Ingredients

  • 2 pounds bone-in blade cut pork chops
  • 2 slices raw bacon, chopped fine
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup ketchup (homemade or store bought)
  • 1 tablespoon light brown sugar
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce

Dry Rub Ingredients

  • 2 teaspoons smoked paprika
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 300°F.
  2. Cut the meat off of the bone and cut into one inch thick strips. Pat the pieces dry with a paper towel. Set aside.
  3. In a small bowl, whisk together the dry rub ingredients. Rub the mixture over the pieces of pork, coating all sides. Set aside.
  4. In a large Dutch oven cook the bacon until crisp, approximately 4-6 minutes. Remove the bacon from the pot and place on a paper towel-lined plate.
  5. Add the pork to the pot (with the bacon grease) and brown on all sides. *You may need to work in batches depending on how large your pot is. Once the pork is brown, remove the pieces from the pot and place on a plate.
  6. With the grease still in the pot, add the diced onion and cook for 4-5 minutes or until soft.
  7. Add the garlic and cook for 30 seconds or until fragrant.
  8. Stir in the ketchup, brown sugar, white vinegar, honey, tomato paste, and Worcestershire sauce. Using a wooden spatula deglaze the pot by scraping up any browned bits that are on stuck to the surface. Bring the mixture to a boil.
  9. Crumble the bacon and and place it in the pot. Then add the pork pieces to the pot and cover with a lid. Bake in the preheated oven for 60-90 minutes or until the pork is fork-tender.
  10. Remove the pot from the oven and let it rest for 10 minutes. Then use two forks to shred the meat and mix the meat back into the liquid to absorb the sauce.

Notes

  • Serve warm as a sandwich, on top of a baked potato, in a wrap or as a stand alone main dish.

Recipe provided by iCookfortwo.com

Nutrition Information
Yield 4
Amount Per Serving Calories 411Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 104mgSodium 749mgCarbohydrates 29gFiber 2gSugar 23gProtein 32g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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