Name: Basted Bakers Pulled Pork Recipe
Cook time: 9 h
Total time: 9 h
Yield: 8 servings
Cuisine: Barbecue
Ingredients: 4 lbs pork shoulder (Boston butt), bone-in; 8 cups cold water; 1 cups kosher salt; 0.5 cups brown sugar (light or dark), packed; 1 tbs whole black peppercorns; 3 units bay leaves; 6 units garlic cloves, smashed; 3 tbs paprika (sweet or smoked); 2 tbs brown sugar; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 0.25 tsp cayenne pepper (optional); 0.5 cups apple cider vinegar; 1 cups chicken or pork stock; 1 cups barbecue sauce (your favorite); 2 tbs unsalted butter; 2 tbs yellow mustard; 2 tbs freshly chopped parsley (optional, garnish)

Method

Pork and Brine

Make the brine

In a large pot, combine cold water, kosher salt, 1/2 cup brown sugar, peppercorns, bay leaves, and smashed garlic. Heat gently just until salt and sugar dissolve, then remove from heat and cool completely to room temperature. Chill in refrigerator if needed.

Brine the pork

Place the pork shoulder in a large nonreactive container or resealable brining bag. Pour cooled brine over the pork, ensuring it is fully submerged (use a plate to weigh it down if necessary). Brine in the refrigerator for 8–12 hours (overnight).

Rinse and rest

After brining, remove pork from brine, discard brine, rinse the pork thoroughly under cold water to remove excess surface salt, and pat dry with paper towels. Let the pork sit at room temperature for 30–45 minutes before applying rub.

Dry Rub

Combine the dry rub ingredients: paprika, 2 tablespoons brown sugar, 2 teaspoons kosher salt, black pepper, garlic powder, onion powder, cumin, and optional cayenne in a small bowl. Mix until evenly blended.

Generously coat the entire pork shoulder with the dry rub. Use your hands to press the rub into the meat, covering all sides. If possible, let the rubbed pork rest uncovered in the refrigerator for 1–4 hours to form a pellicle (optional).

Cooking

Oven low-and-slow method

Preheat oven to 275°F (135°C). Place the rubbed pork shoulder fat-side up on a rack set in a roasting pan. Pour the chicken/pork stock and apple cider vinegar into the pan, but do not submerge the pork (liquid should sit below the meat to keep the environment moist). Cover tightly with foil.

Roast for about 5–7 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender and easily pulls apart. Check after 4–5 hours and baste the roast with pan juices if desired. If the surface is browning too quickly, keep it covered; if it remains pale near the end, remove foil for the last 30–60 minutes to develop bark.

Slow cooker method (alternative)

Place the rubbed pork shoulder in a slow cooker. Pour in the stock and apple cider vinegar. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat reaches 195–205°F and shreds easily.

Rest the meat

When the pork reaches target temperature and is tender, remove it from the oven or slow cooker and transfer to a cutting board or tray. Tent loosely with foil and let rest for 20–30 minutes to allow juices to redistribute.

Finish and Serve

Shred the pork using two forks or meat claws, discarding excess large pieces of fat and the bone (if using bone-in). Reserve about 1–1.5 cups of the pan juices; skim off excess fat if necessary.

In a large bowl, combine shredded pork with 1 cup barbecue sauce, 2 tablespoons butter, and 2 tablespoons yellow mustard. Add pan juices a little at a time to moisten until you reach your desired consistency (typically 1/2–1 cup). Toss gently to combine and warm through. Taste and adjust seasoning with salt, pepper, or more vinegar for brightness.

Transfer the pulled pork to a serving platter. Sprinkle with chopped parsley if using. Serve on hamburger buns, over rice, or with your preferred sides.