Pulled Pork Recipe

Trim and prep

Pat the pork shoulder dry with paper towels. Trim excess silver skin or very large pockets of fat, leaving a good fat cap for flavor and moisture (about 0.5–1 cm).

Make rub

In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, cumin, and cayenne. Mix thoroughly to break up any lumps.

Apply oil and rub

Brush the pork all over with the olive oil to help the rub adhere. Generously coat the pork with the dry rub, pressing it into all surfaces. Let rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor (if refrigerating, bring back to room temperature 1 hour before cooking).

Preheat and set up

Preheat oven to 150°C (300°F). If using a slow cooker set to low, you can omit the oven steps and follow the slow cooker timing below.

Prepare braising liquid

In a measuring cup combine apple cider vinegar, chicken broth, Worcestershire sauce and liquid smoke (if using). This will create steam and keep the pork moist while cooking.

Braise the pork (oven method)

Place the rubbed pork in a deep roasting pan or Dutch oven on a rack or directly in the pan. Pour the braising liquid into the pan around (not over) the pork. Cover tightly with a lid or aluminum foil. Roast at 150°C (300°F) for 4–5 hours, until the internal temperature reaches 92–95°C (198–203°F) and the meat is very tender and easily pulls apart. Check once halfway and add more broth (50–100 ml) if the pan looks dry.

Braise the pork (slow cooker method)

Place the rubbed pork into the slow cooker, pour the braising liquid around it, cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork shreds easily with tongs.

Rest and shred

When the pork is done, transfer it to a large cutting board or tray and let rest, loosely tented, for 15–20 minutes. Using two forks or meat claws, pull the pork into shreds, discarding heavy pockets of fat and the bone. Reserve about 120–180 ml of the braising juices and any pan drippings.

Sauce and lightly dust

In a large skillet over medium heat, melt the butter. Add the reserved braising liquid and the barbecue sauce. Stir in 1 tablespoon brown sugar if you prefer a slightly sweeter sauce. Heat until bubbling and slightly thickened, about 3–5 minutes. Add the shredded pork to the skillet and toss to coat—use enough sauce to lightly coat the meat (you want it lightly sauced, not drenched). Taste and adjust seasoning with salt, pepper or more vinegar for brightness. If you want a faint dry 'dust' finish, sprinkle a teaspoon of smoked paprika mixed with 1/2 teaspoon brown sugar over the shredded pork and toss briefly to adhere.

Warm the buns in the oven for 5 minutes at 160°C (320°F) or in a toaster. Pile the lightly sauced pulled pork onto buns, top with coleslaw and pickles if using. Serve any extra sauce on the side.

Leftovers: refrigerate shredded pork in an airtight container with some reserved juices for up to 4 days or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of water or broth, or in a 160°C (320°F) oven until warmed through.