Pulled Pork Recipe

Trim and pat dry

Preheat oven to 300°F (150°C). Trim any excessively large fat cap from the pork shoulder, leaving a thin layer for flavor. Pat the meat dry with paper towels.

Make the dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne. Mix thoroughly so sugar and spices are evenly distributed.

Apply rub

Rub the spice mixture all over the pork shoulder, pressing it into any crevices and on all sides. Let sit at room temperature 30 minutes if you have time, or refrigerate up to overnight (bring to room temp 30–60 minutes before cooking).

Prepare braising liquid

In a measuring cup or bowl whisk together the stock, apple cider vinegar, yellow mustard, Worcestershire sauce, brown sugar (for sauce), and hot sauce. This will add moisture and flavor during the long cook.

Sear (optional)

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 1 tablespoon neutral oil. When shimmering, sear the pork shoulder fat-side down until browned, 4–6 minutes, then turn and brown the other sides for 3–4 minutes. This step adds flavor but can be skipped for convenience.

Braise in oven

Place the seared (or unseared) pork in the Dutch oven on a rack or directly in the pot. Pour the braising liquid around (not over) the pork so the rub remains on the surface. Cover tightly with a lid or aluminum foil and transfer to the preheated oven. Cook until the meat is very tender and a thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 4 to 5.5 hours for a 4-lb shoulder. Check after 3.5 hours for progress; add a splash of stock if the liquid drops too low.

Rest

Remove the pork from the oven and transfer to a cutting board or shallow pan. Tent loosely with foil and let rest 20–30 minutes; this helps juices redistribute and makes shredding easier.

Reserve cooking liquid

While the pork rests, skim excess fat from the braising liquid in the pot and strain any solids into a bowl. Measure out about 1 cup of the liquid; you can reduce it on the stove over medium heat 5–10 minutes to concentrate flavor if desired.

Shred the pork

Using two forks or meat claws, pull the pork into shreds, discarding large pieces of fat and the bone. Work quickly while still warm. If the meat seems dry, add 1–4 tablespoons of reserved braising liquid or up to 1/4 cup apple juice to moisten while shredding.

Mix with sauce

In a large bowl combine the shredded pork with the reserved braising liquid and 1 cup barbecue sauce. Toss until evenly coated; taste and add more sauce, a splash of vinegar, or a pinch of salt/pepper to balance flavors.

Warm buns: split and toast buns lightly in a hot pan or oven for 1–2 minutes until golden.

Assemble sandwiches: pile 4–6 oz (by weight) of pulled pork on each bun. Top with pickles and optional coleslaw. Serve extra barbecue sauce on the side.

Storage: Refrigerate cooled pulled pork in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently with a splash of stock or apple juice to restore moisture.