Grandpa’s Famous BBQ Pulled Pork: A Timeless Family Legacy
There are some recipes that transcend mere sustenance, becoming a cherished part of family history and memory. Grandpa’s famous BBQ pulled pork is precisely one of those. This incredible recipe is so easy to prepare, yielding pork that’s unbelievably tender and juicy, you’ll feel like you’ve been transported to an authentic southern barbecue establishment with every mouthwatering bite. It’s a dish that embodies comfort, tradition, and the heartwarming spirit of home-cooked goodness.
This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.
Just the other day, my mom called, brimming with excitement. Grandma had unearthed a collection of old photographs from the days when Grandpa would prepare meat for the annual fair. She wondered if I would like to have them to accompany Grandpa’s Famous BBQ Pulled Pork recipe. My answer was an unequivocal yes! There’s something truly invaluable about preserving family recipes, especially when they come with such rich, beautiful stories woven into their very fabric. These aren’t just instructions on a page; they’re portals to the past, filled with memories, laughter, and love.
If you’ve followed my culinary adventures for a while, you’ll know my deep appreciation for heirloom recipes. Dishes like these Heirloom Apple Rolls or Grandma’s Old Fashioned Strawberry Ice Cream – which comes with one of my absolute favorite, charming stories involving her, Grandpa, and an outhouse (a must-read, seriously!) – are treasures. Then there’s the monumental Texas Sized Chocolate Sheet Cake, and many more delightful creations you can discover in our Heirloom Recipes collection. Today, I’m thrilled to partner with the National Pork Board to share another beloved comfort food recipe, a taste of my family’s heritage passed down through generations. It’s more than just food; it’s a connection to those who came before us.
Let’s dive into the story and the irresistible flavors of Grandpa’s Famous BBQ Pulled Pork.
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Isn’t there something profoundly satisfying about sinking your teeth into succulent, juicy pork, bathed in a rich, tangy BBQ sauce that drips delightfully down your chin? In my humble opinion, it’s truly one of the best meals imaginable. And the experience becomes even more special when it’s a treasured family recipe. This particular dish comes with its own charming narrative, a characteristic I deeply cherish in cooking. In fact, I’ve made it a practice to ask my mom to jot down a little memory or anecdote whenever I request a recipe from her. This way, I can pass not just the instructions, but also the tender stories, down to my own children. After all, there’s little that offers more comfort than a dish infused with a tender memory, transforming a simple meal into a legacy.
My sweet Grandpa, Constant Walter Thueson, whom everyone affectionately knew as Walt, passed away unexpectedly shortly after my third birthday. It was a profound shock; he had just had his gallbladder removed, and all seemed well, and then suddenly, he was gone. My mom was pregnant with my little brother, so close to her due date that the doctor advised her against traveling for the funeral. He asked if there was any unfinished business she desperately needed to be there for. Her response was beautiful: “No,” she said, “we knew we loved each other more than anything.” Not being able to attend must have been incredibly difficult for her. Yet, through the countless stories she and Grandma have shared, she has helped all of us children come to know and love him deeply.
To this day, one of my favorite rituals is visiting Grandma and sitting on the floor of her bedroom. We go through her cedar chest, filled with the love letters Grandpa wrote while serving in World War II, ancient photographs, and articles detailing his work in the Czech Republic. Years ago, Grandma was even honored for his extraordinary kindness and the amazing things he accomplished there, particularly for the children. Grandpa Walt was known as a joker and a tease, but beneath that playful exterior was a heart of immense generosity. People remember him as the kind gas station owner who would fix a stranded family’s car for free, who would invite those with nothing to dinner, and who was always quick to lend a helping hand to anyone in need. Every year, Grandpa would take charge of cooking for the grand fair. While the crowds eagerly devoured his beef, pork, or buffalo, it’s only his legendary pork, prepared with his secret sauce, that I continue to make and share.
You might need to zoom in on the accompanying photo, but it features a letter from the Chamber of Commerce, warmly thanking Grandpa for yet another triumphantly successful BBQ event. Everyone in town eagerly anticipated his delicious food, and Grandpa, consistent in his excellence, used the same mouth-watering recipe every single year. Grandma recalls how he would generously inject the meat with his famous BBQ sauce before burying it in the ground to roast slowly all night long. She’d often say, with a nostalgic smile, “We would lie in bed all night, worrying that it was either too hot and would overcook, or too cold and wouldn’t be ready for all those hungry people. So, Dad would get up and check on it multiple times throughout the night. Those truly were the good ol’ days, weren’t they?”
Indeed, Grandma, those were the good old days. We’ve undoubtedly lost a little something in our modern rush, that strong sense of tight-knit community that once thrived. But I am determined that this won’t be the case for our children. We will continue to pass on these cherished recipes, share the heartwarming stories, and create our own traditions with friends and family. It’s a vital reminder to slow down, savor the fruits of our hard work, and nurture the precious relationships that truly enrich our lives. And what better way to do that than gathered around a table, enjoying incredible food and even better company?
And we are going to enjoy a lot of this pulled pork. Not only does it make me feel incredibly close to a man I barely knew but whose spirit lives on through these stories, but it’s also undeniably delicious. Even sitting here, writing this post, I’ve felt his presence so strongly. I can almost imagine that familiar sparkle in his eye and how immensely proud he would be to know that his beloved recipe and the vibrant stories of his life are being shared with all of you. Jeepers, it even brings a tear to my eye. Love you, Grandpa.
Okay, phew, let’s wipe away those emotional tears and make Grandpa proud by preparing his legendary pulled pork. The secret begins with the homemade BBQ sauce. Start by melting a knob of butter in a saucepan, then gently sauté the finely chopped onions until they become wonderfully tender and fragrant. Once the onions are softened, add all the remaining sauce ingredients and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, allowing all the flavors to meld beautifully. Once simmered, remove the sauce from the heat and let it cool completely. I often make large batches of this incredible sauce and store it in a mason jar in the fridge, where it keeps wonderfully for a couple of weeks.
When you’re ready to cook the pork, prepare your meat injector. Fill it with the cooled BBQ sauce. If your pork butt came tied, remove any plastic or paper packaging but keep it tied with butcher’s string; otherwise, simply place it directly into your slow cooker or prepared grill. Using the meat injector, generously inject the pork in about 6-10 different spots all over the meat, using approximately 1 to 1.5 cups of sauce, or as much as the meat will absorb. This internal infusion is key to maximizing flavor and moisture. Then, cook the pork on low for 6-8 hours in a slow cooker or over low, indirect heat on a grill for the same duration. The goal is for the pork to become so incredibly tender that it easily falls apart. Serve this masterpiece immediately with any remaining reserved sauce, perhaps warmed slightly.
I would absolutely love to hear if you have any cherished family recipes and the stories that go along with them! Please share them in the comments below. And I invite you to continue following our Heirloom Recipe series; you can begin by exploring the posts mentioned in the first paragraph. You’ll find some truly sweet and humorous little tales there, just waiting to be discovered.
What Cut of Pork do you Use for Pulled Pork?
For the most authentic and tender pulled pork, many pitmasters and restaurants swear by using a whole pork shoulder. However, these can sometimes be challenging to find in your local grocery store. A fantastic and more readily available alternative is the Boston butt, which is actually the upper part of the pork shoulder. Despite its name, the Boston butt comes from the shoulder of the hog, not the hindquarter. This cut is perfectly marbled with fat and connective tissue, making it an excellent choice for slow cooking and shredding into delicious pulled pork, ensuring maximum flavor and moisture.
How Long Will Pulled Pork Keep?
Properly stored, cooked pulled pork will maintain its quality for about 3-4 days in the refrigerator. To ensure freshness and prevent drying out, make sure to cover it tightly in an airtight container or with plastic wrap before storing it. For longer storage, pulled pork freezes exceptionally well. Simply portion it into freezer-safe bags or containers and it can be kept for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently for best results.
What Do You Eat With Pulled Pork?
Pulled pork is incredibly versatile and pairs beautifully with a variety of classic side dishes. A crisp, creamy coleslaw is a traditional and refreshing accompaniment, providing a delightful textural contrast to the tender meat. Hearty BBQ beans, often slow-cooked with a smoky flavor, are another excellent choice. For a complete Southern-inspired meal, consider serving it with sweet corn on the cob, a warm cornbread muffin, or even a simple green salad. Ultimately, the best sides are often those that complement the rich, smoky flavors of the pork without overpowering it.
Read more: Love my Grandpa’s BBQ Pulled Pork recipe but don’t own a slow cooker? Don’t worry, you can still achieve incredible results! Check out our detailed post on How to Make Pulled Pork in the Oven for an equally delicious method!
Grandpa’s Famous BBQ Pulled Pork Recipe
Grandpa’s Famous BBQ Pulled Pork
Ingredients
1x2x3x
- 1 Pork Shoulder/Butt about 3 pounds
- 1 Cup BBQ Sauce , *recipe follows
- Meat Injector
BBQ Sauce
- 3 Tablespoons Butter, unsalted
- 1/3 Cup Onion, chopped
- 1 Cup Ketchup
- 1/3 Cup Lemon Juice , or Vinegar *we used apple cider vinegar this time
- 1/8 teaspoon Salt
- 2 Tablespoons Brown Sugar
- 1/2 Cup Water
- 2 Tablespoons Mustard, prepared
- 2 Tablespoons Worcestershire Sauce
Instructions
BBQ Sauce
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First, prepare the homemade BBQ sauce.
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Heat a sauce pan over medium heat and add the butter.3 Tablespoons Butter
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Once the butter has started to melt, add the chopped onion and cook, stirring occasionally, until the onions are soft and translucent. This should take about 3-5 minutes.1/3 Cup Onion
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Add the remaining sauce ingredients (ketchup, lemon juice/vinegar, salt, brown sugar, water, mustard, and Worcestershire sauce) to the saucepan and stir well to combine. Bring the mixture to a boil.1/3 Cup Lemon Juice, 1/8 teaspoon Salt, 2 Tablespoons Brown Sugar, 1/2 Cup Water, 2 Tablespoons Mustard, 2 Tablespoons Worcestershire Sauce, 1 Cup Ketchup
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Once the sauce reaches a boil, reduce the heat to low and allow it to simmer gently for 10 minutes, stirring occasionally, to allow the flavors to deepen and meld.
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Remove the saucepan from the heat and allow the BBQ sauce to cool completely before using. This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
For the Pork
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Once the BBQ sauce has cooled, fill your meat injector with about 1 to 1.5 cups of the prepared sauce.
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If the pork shoulder or butt came tied, remove any outer packaging but leave it tied with butcher’s string, as this helps it hold its shape during cooking. Otherwise, simply place the pork directly into your slow cooker.1 Pork Shoulder/Butt about 3 pounds
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Using the meat injector, carefully inject the pork in approximately 6-10 different spots all over the roast, distributing about 1 cup of BBQ sauce internally. This ensures maximum flavor penetration and keeps the meat incredibly moist. Reserve any remaining sauce for serving.1 Cup BBQ Sauce, Meat Injector
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Cover the slow cooker and cook the pork on the LOW setting for 6-8 hours. We typically opt for 8 hours, especially for a standard 3-pound cut, unless it’s a very small piece of meat. The pork is ready when it is exceptionally tender and easily falls apart with a fork.
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Once cooked, remove the pork from the slow cooker (discarding any string if used). Shred the pork using two forks, then serve it immediately, drizzled generously with the reserved, warmed BBQ sauce.
Recipe Notes
Cooked pulled pork keeps well for 3-4 days in the refrigerator. For best results, cover it tightly in an airtight container to prevent it from drying out. You can also freeze pulled pork for up to 2-3 months in freezer-safe bags or containers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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