Chopped Pork Recipe
1 pound makes about 4 sandwiches; when ordering bulk meat, calculate about 1.5 sandwiches per person.
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Ingredients
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Pork and brine
Cooking aromatics & liquid
Finishing & serving
Method
Pork and brine
- 1
Dry-brine the pork
Pat the 1 lb pork shoulder dry with paper towels. Mix kosher salt, black pepper, brown sugar and smoked paprika in a small bowl. Rub the seasoning evenly over all surfaces of the pork. Place the pork on a plate, cover loosely and refrigerate for at least 1 hour and up to overnight. This concentrates flavor and helps form a crust during cooking.
Cooking aromatics & liquid
- 2
Sear and aromatics
Remove the pork from the refrigerator and let sit at room temperature 20–30 minutes while you prepare equipment. Heat a heavy skillet or Dutch oven over medium-high heat. Add a small drizzle of neutral oil (not listed; use as needed) and sear the pork on all sides until golden-brown, about 3–4 minutes per side. Remove pork and set aside.
- 3
Deglaze and braise
Reduce heat to medium. Add the sliced onion and smashed garlic to the pot and cook 2–3 minutes until softened. Pour in apple cider vinegar and stir, scraping browned bits from the bottom. Add chicken stock (or water) and Worcestershire sauce. Return the pork to the pot. The liquid should come about 1/3 up the pork; add a little more stock or water if needed.
- 4
Low-and-slow braise
Bring liquid to a gentle simmer, then cover pot and either: (a) reduce heat to low and simmer gently for 1.5–2 hours, turning once halfway, until pork is fork-tender and easily pulls apart; or (b) place covered Dutch oven in a 300°F (150°C) oven and braise 1.5–2 hours. Timing depends on meat thickness—start checking at 90 minutes. The internal meat should reach at least 195–205°F for very tender shredding.
Finishing & serving
- 5
Shred and finish
Remove the pork to a cutting board and let rest 5–10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any excessive fat. Skim or spoon off excess braising liquid from the pot, reserving a few tablespoons. Return shredded pork to the pot with 2–4 tablespoons of reserved braising liquid and the optional barbecue sauce. Stir over low heat 2–3 minutes until warmed through and sauced; taste and adjust seasoning with a pinch of salt or a splash more vinegar if desired.
- 6
- 7
Portioning note
Yield: 1 lb cooked pork makes about 4 sandwiches (about 4 oz each). When planning for groups, use approximately 1.5 sandwiches per person if ordering bulk meat.