Hand-pulled Pork Recipe

Prepare pork

Pat the pork shoulder pieces dry with paper towels. Combine kosher salt, black pepper, smoked paprika, and 3 tablespoons brown sugar in a small bowl. Rub the spice mixture evenly over all sides of the pork. Let rest 20–30 minutes at room temperature, or refrigerate up to overnight (bring to room temperature 30 minutes before cooking).

Sear pork

Preheat a heavy Dutch oven or large ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, sear the pork pieces 3–4 minutes per side until well browned (work in batches to avoid crowding). Transfer seared pork to a plate.

Build braising liquid

Reduce heat to medium. Add the chopped onion and smashed garlic to the pot and sauté 3–4 minutes until softened and beginning to brown. Pour in 1 cup apple cider vinegar and use a wooden spoon to scrape any browned bits from the bottom (deglaze). Add 2 cups chicken stock (or water) and the 2 bay leaves. Return pork to the pot, submerging partially in the liquid (liquid should come about halfway up the meat).

Braise

Bring liquid to a gentle simmer on the stovetop. Cover the pot with a lid and transfer to a preheated oven at 300°F (150°C). Braise until the pork is fall-apart tender, about 3 to 3 1/2 hours depending on size. Alternatively, continue simmering gently on the stovetop, maintaining a low simmer, for the same time.

Rest and shred

Carefully transfer the pork to a large tray or cutting board and let rest 10–15 minutes. Reserve the braising liquid. Using two forks or meat claws, pull the pork into shreds, removing any large bits of fat or gristle as you go. If desired, skim fat from the top of the reserved braising liquid with a spoon and discard.

Make sauce

While the pork is braising (or during the last 30 minutes), combine 1 cup ketchup, 1 cup apple cider vinegar, 1 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper in a medium saucepan. Whisk to combine.

Simmer and reduce

Bring the sauce to a low simmer over medium-low heat. Cook, uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 12–15 minutes. Taste and adjust seasoning for acidity, sweetness, or heat. If you prefer a silkier glossy finish, whisk in 2 tablespoons unsalted butter off the heat until melted.

Adjust with braising liquid (optional)

For extra depth and to loosen the sauce for tossing, add 1/4 to 1/2 cup of the reserved strained braising liquid to the sauce and stir to combine. Heat through for 2 minutes.

Combine pork and sauce

Place the pulled pork in a large bowl or back in the braising pot set over low heat. Pour enough signature sauce over the pork to coat (start with about 1 1/2 to 2 cups), then toss gently to combine, adding more sauce to taste. Warm together over low heat for 5–8 minutes so the pork soaks up the sauce.

Serve

Pile the sauced pulled pork onto buns or slider rolls. Top with pickles and coleslaw if using, and garnish with chopped parsley. Serve remaining sauce on the side. Leftover pork will keep in an airtight container for 3–4 days; reheat gently with a splash of reserved braising liquid or sauce to keep moist.