Pulled Pork Recipe

Prepare brine

In a large pot or container, dissolve 1.5 cups kosher salt and 0.5 cup brown sugar in 3 liters of warm water. Stir until dissolved, then add 1 liter of ice to cool the brine to refrigerator temperature (under 10°C / 50°F).

Submerge the trimmed pork shoulder in the cooled brine, making sure it is fully covered. Refrigerate for 6–12 hours (overnight is fine). Brining seasons the meat and improves moisture retention during long cooking.

Remove pork from the brine, rinse briefly under cold water, and pat dry thoroughly with paper towels. Let rest at room temperature for 30 minutes before applying the rub (or refrigerate uncovered for up to 2 hours to dry the skin for a better bark).

Combine the dry rub ingredients in a small bowl: 3 tbs paprika, 2 tbs dark brown sugar, 2 tsp kosher salt, 2 tsp black pepper, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp ground cumin, 1 tsp ground mustard, and 1/4 tsp cayenne. Mix until uniform.

Generously coat the entire surface of the pork shoulder with the dry rub, pressing it into any crevices. Ensure an even layer; use all or most of the rub to form a good crust during cooking.

Oven method (recommended if no smoker)

Preheat oven to 135°C (275°F). Place the rubbed pork in a roasting pan or Dutch oven on a rack. Add 120 ml apple cider vinegar and 240 ml apple juice or beer to the pan (do not pour over the rub; add to the bottom to create steam). Tent the pork loosely with foil.

Roast until the internal temperature reaches about 93–95°C (200–203°F). For a 3.5 kg shoulder this typically takes 6–8 hours. Check after 5 hours and then every 30–60 minutes. During the last 1–2 hours, remove the foil for the bark to form and baste occasionally with pan juices.

Slow cooker method

Place the rubbed pork in a slow cooker. Pour the apple cider vinegar, apple juice/beer, and Worcestershire sauce into the bottom (do not wash off rub). Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat is fork-tender and 93–95°C (200–203°F) internally.

Smoker method

Preheat smoker to 110–120°C (225–250°F). Place pork fat-side up. Add apple cider vinegar and apple juice/beer in a water pan to maintain humidity. Smoke with wood of choice (hickory, oak, apple) until internal temperature reaches 82–88°C (180–190°F), then wrap tightly in foil or butcher paper with 2 tbs butter and 1 tsp liquid smoke (if using) and continue smoking/until 93–95°C (200–203°F).

When the pork reaches 93–95°C (200–203°F), remove it from heat and let it rest, wrapped, for 30–45 minutes. Resting lets juices redistribute and makes pulling easier.

Unwrap the meat and transfer to a large cutting board or shallow pan. Use two forks, meat claws, or gloved hands to shred the pork into bite-sized pieces, removing and discarding large pieces of fat and the bone as you go.

Skim pan juices and reserve a few tablespoons. If desired, combine 1 cup barbecue sauce with 2–4 tbsp reserved pan juices (or apple cider vinegar) and toss with shredded pork to coat. Adjust seasoning with salt, pepper, or additional vinegar to taste. Stir in 2 tbs butter for shine and richness if desired.

Pile warm pulled pork onto buns or slider rolls. Top with coleslaw and pickles if using. Serve extra barbecue sauce on the side.

Leftovers: refrigerate within 2 hours in a shallow airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven (150°C / 300°F) covered with foil or in a saucepan with a splash of apple juice to restore moisture.