Pulled Pork Recipe

Prepare brine

In a large pot, combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, peppercorns, bay leaves, and smashed garlic. Heat just until salt and sugar dissolve, stirring. Remove from heat and cool completely (about 30–45 minutes).

Brine the pork

Place the pork shoulder in a nonreactive container or heavy-duty zip-top bag. Pour cooled brine over the pork, ensuring it's fully submerged (add more water if necessary). Refrigerate for 6–12 hours (overnight for best flavor).

Rinse & dry

After brining, remove pork, discard brine, and rinse the pork under cold water to remove excess salt on the surface. Pat the pork dry thoroughly with paper towels. Let sit uncovered in the refrigerator for 30–60 minutes if time allows to dry the exterior for better crust.

Make the rub

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and mustard powder in a small bowl. Mix until uniform.

Apply rub

Coat the pork shoulder lightly with olive oil. Massage the dry rub all over the pork, working it into any crevices and on all sides, pressing to adhere. Let sit at room temperature 30 minutes while you preheat the oven or smoker.

Preheat

Preheat oven to 300°F (150°C) for low-and-slow roasting. If using a smoker, preheat to 225–250°F (107–121°C).

Sear (optional)

Heat a large ovenproof Dutch oven or heavy skillet over medium-high heat and add 2 tbs olive oil. When shimmering, sear the pork shoulder 2–3 minutes per side until nicely browned to build flavor. Remove briefly and set aside.

Prepare for roasting

Place sliced onion in the bottom of the Dutch oven or a roasting pan. Return pork on top of onions. Pour 1 cup stock and 1 cup apple juice (if using) around — not over — the pork to keep the rub intact. Add 1 tbs apple cider vinegar to the liquid to brighten flavors.

Roast low and slow

Cover the pot with a tight-fitting lid or foil. Roast in the preheated oven for approximately 4–5 hours (or in the smoker 6–8 hours), until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender and easily pulls apart. Check liquid after 2–3 hours and add a little more stock or apple juice if it becomes dry.

Rest the meat

Remove the pork from the oven/smoker. Lift the pork onto a platter, tent loosely with foil, and rest 20–30 minutes to allow juices to redistribute.

Pull and finish

Using two forks or meat claws, shred the pork into bite-sized strands, removing large pieces of fat and the bone if present. Skim any fat from the pan juices, then spoon some of the strained pan juices or a splash of apple juice and 1–2 tbs of barbecue sauce (if using) over the pulled pork to moisten and flavor. Taste and adjust seasoning with salt, pepper, or more vinegar/sauce as desired.

Serve

Serve pulled pork warm with extra barbecue sauce on the side. Garnish with chopped parsley if desired. Pulled pork is excellent in sandwiches, tacos, or plated with sides.