There’s no better feeling than celebrating the ones you love with big bowls of delectable, slow-cooked pork circling the table. So this year for Father’s Day, we’ve got the perfect, hands-free pulled pork with cherry-habanero barbecue sauce. This tangy twist on the classic is just sweet enough and has the right amount of zing to keep you going back for more. And using the CorningWare Cast Aluminum Dutch Oven for this fall-apart pulled pork means less time in the kitchen and more quality time with the fam. Here’s to you, Dads!
Servings Prep Time
4-6People 20Minutes
Cook Time Passive Time
5Hours 5+Hours
Servings Prep Time
4-6People 20Minutes
Cook Time Passive Time
5Hours 5+Hours
  • 1 pork shoulder3 1/2 – 4-lb
  • 3tablespoons brown sugar
  • 2tablespoons pork seasoning rub
  • 1tablespoon salt
  • 2teaspoon ground annatto seed (or substitute 1/2 paprika, 1/2 chili powder)
  • 12cloves garlicpeeled and smashed.
  • 1 1/2cups low sodium chicken stock
  • 1/4cup orange juice
  • 1tablespoon cider vinegar
  • 1 onionquartered
  • For cherry BBQ sauce:
  • 2cups cherriespitted
  • 2 habanerosstemmed and seeded
  • 1/4cup orange juice
  • 2tablespoons brown sugar
  • 2tablespoons apple cider vinegar
  • 2tablespoons low-sodium soy sauce
  • 1teaspoon paprika
  • 1teaspoon ground annattosee note
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  1. To be done ahead of time: In a small bowl, combine brown sugar, seasoning blend, salt, ground annatto, and mix to blend. Cut the pork shoulder into 4 even pieces, coating liberally with sugar and spices, pressing into the meat with your hand. Cover and store in fridge up to 8 hours or overnight.
  2. To make the barbecue sauce, combine all ingredients in the Instant Pot. Give a quick stir to blend, then fasten lid. Select PRESSURE COOK and set timer to 3 MINUTES. After 3 minutes, Quick Release the pressure and carefully remove lid. Transfer sauce to a heatproof container to cool. Using a stand or immersion hand blender, blend sauce until smooth. Set aside and cover until ready to use.
  3. Remove seasoned pork from fridge and let come to room temp, about an hour. Pre-heat dutch oven over high heat until extremely hot. Add 1-2 tablespoons of oil and sear the pork pieces until nicely browned, about 3-4 minutes per side. Remove pork and set aside. Add onions and garlic, and continue to saute another minute, and cut heat to low. Deglaze with about a half cup of the stock, scraping free the brown bits from the bottom of the pot. Add the rest of the stock, the orange juice, cider vinegar, and place the pieces of pork snugly in the braise bath. The liquid should come about halfway up the pork.
  4. Securely place the lid and let braise 5 hours. After three hours, check to ensure the braising liquid level still reaches about halfway up the meat. If necessary, add more stock throughout cooking. After 5 hours, remove pork from braise and transfer to a large mixing bowl. The meat will try and fall apart before you make it to the bowl, so be swift and be gentle. With two forks or a fork and tongs, pull the pork to desired consistency. Add about a quarter cup of braising liquid as you toss the pork. Top with cherry barbecue sauce and serve.
Recipe Notes

Note on ground annatto: the primary ingredient in achiote seasoning, ground annatto is fragrant and floral, and tends to give a reddish-orange color when cooked. For these purposes, you can substitute with half paprika and half chili powder, though substitutions often call for beet powder or nutmeg.