Pulled Pork Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. If there are very large fat caps, trim to about 1/4 inch of fat remaining to keep meat moist while avoiding excessive grease.

Make the rub

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

Apply rub

Rub the olive oil evenly over the pork to help the dry rub adhere. Massage the spice rub all over the pork, pressing it into any crevices. Let the rubbed pork sit at room temperature for 30 minutes or refrigerate up to overnight (bring back to room temperature 30–60 minutes before cooking).

Prepare braising pan

Preheat oven to 300°F (150°C). Place quartered onion, smashed garlic cloves, sliced apple (if using) and bay leaves in the bottom of a large Dutch oven or deep roasting pan. Pour in the apple cider vinegar and chicken broth and stir once to combine with aromatics.

Sear the pork

Heat a large skillet or the Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the pork shoulder on all sides until deeply browned, about 4–6 minutes per side. Transfer the seared pork into the pan on top of the aromatics. If using the same Dutch oven, remove pork briefly while searing and return it afterward.

Cover and braise

Cover the Dutch oven tightly with a lid (or use foil then lid). Place in the preheated oven and braise until the pork is fork-tender and pulls apart easily, about 3 to 4 hours depending on size (check at 3 hours). Internal temperature should reach at least 195–205°F (90–96°C) for optimal shredding and collagen breakdown.

Rest before shredding

Remove the pot from oven and transfer pork to a cutting board. Let rest, covered loosely with foil, for 15–20 minutes. Meanwhile, skim any excess fat from the braising liquid and discard the bay leaves. Reserve about 1 to 1 1/2 cups of the braising liquid.

Shred pork

Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding any large chunks of connective tissue or excess fat. Combine shredded pork in a large bowl.

Moisten and season

Add 1/2 to 1 cup of the reserved braising liquid to the shredded pork to keep it moist. Stir in the barbecue sauce (start with 1/2 cup, add more to taste) and toss until evenly coated. Taste and adjust seasoning with salt and pepper if needed. If sauce is too thin, simmer a few minutes in a skillet to thicken; if too thick, add a splash more braising liquid.

Serve

Pile pulled pork onto buns, top with coleslaw if desired, and sprinkle with chopped parsley. Serve remaining barbecue sauce on the side. Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.