Pork Shoulder Recipe

Score and dry

Pat the pork shoulder dry with paper towels. If there is a thick fat cap, score it in a 1/2-inch diamond pattern without cutting into the meat. This helps render the fat and allows the rub to penetrate.

Make the dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin and dried oregano. Stir to evenly distribute the brown sugar and spices.

Rub the pork all over with olive oil, then massage the dry rub onto all surfaces, pressing so it adheres. Place the pork in a shallow pan or large zip-top bag. Add apple cider vinegar and Worcestershire sauce around the meat. Refrigerate and let marinate for at least 2 hours and up to overnight for best flavor.

Preheat oven to 325°F (160°C). Remove pork from refrigerator and let come toward room temperature for 20–30 minutes while preparing aromatics.

Heat a large Dutch oven or ovenproof heavy pot over medium-high heat and add 1 tablespoon of olive oil. When shimmering, sear the pork shoulder on all sides until deep golden brown, about 4–6 minutes per side. Use tongs and don't crowd the pan — sear in two stages if needed. Transfer the pork to a plate.

Reduce heat to medium. Add the sliced onion, carrots and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add the smashed garlic and apple quarters and cook 1 minute more to release aroma.

Pour in the chicken or pork stock and water, scraping the bottom of the pot with a wooden spoon to deglaze and lift any brown bits. Add bay leaves. Return the pork shoulder to the pot, nestling it into the aromatics. The liquid should come up to roughly 1/3–1/2 of the pork’s height (do not fully submerge).

Cover the Dutch oven with its lid and transfer to the preheated oven. Braise low and slow for 3 to 3 1/2 hours, or until the pork is very tender and registers 195–205°F (90–96°C) on an instant-read thermometer and pulls apart easily with a fork.

Every hour, check the liquid level; if it looks low, add up to 1/2 cup hot water or stock. If you prefer a crisper exterior, during the last 20–30 minutes remove the lid and increase oven temperature to 400°F (200°C) to brown the surface — watch carefully to avoid burning.

Carefully transfer the pork to a large cutting board or platter and tent loosely with foil. Let rest for 15–20 minutes to let juices redistribute.

Use two forks or meat claws to pull the pork into large shreds, discarding any excessive large pieces of fat and the bay leaves. Reserve 1–2 cups of the braising liquid and strained vegetables.

Skim fat from the reserved braising liquid if desired. For a sauce: place the reserved liquid and vegetables in a blender (or use an immersion blender) and puree until smooth. If you want a thinner sauce, stir in additional stock. Optionally simmer the blended sauce in a saucepan and whisk in the barbecue sauce to taste for a tangy-sweet finish.

Return shredded pork to the pot or a serving bowl and spoon some of the sauce over the meat to moisten. Garnish with chopped parsley and serve with lime or lemon wedges on the side. Pork can be served in buns, tacos, with rice, or alongside roasted vegetables.

Leftovers: refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of stock or in a 325°F oven until warm.