Pulled Pork Recipe

Trim and score

Trim excess silver skin and any very large fat caps from the pork shoulder, leaving a thin layer of fat for flavor. Score the fat cap in a crosshatch pattern about 1/4 inch deep to help the rub penetrate.

Make rub and apply

In a bowl, combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, ground mustard and optional cayenne. Pat the pork dry with paper towels, then rub the spice mixture all over the pork, pressing to adhere. For best flavor, refrigerate uncovered for 2–12 hours to let the rub set (optional).

Combine apple juice, apple cider vinegar, water and Worcestershire in a spray bottle or small bowl. This will be used to spritz or mop the pork every 1–2 hours during the smoke to keep the exterior moist and add a bit of tang. Keep chilled until ready to use.

Preheat your smoker to a steady 225°F (107°C). Use hardwoods like hickory, oak or apple for smoke flavor. Place a drip pan under the grate where the pork will sit and add a little water or reserved mop liquid to the pan to help humidity.

Place the rubbed pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Maintain smoker temperature at 225°F and smoke until the internal temperature reaches about 165°F; this typically takes roughly 6–8 hours for a 6 lb shoulder, but times vary.

Optional: Every 1–2 hours beginning after the first 2 hours, lightly spritz the pork with the apple-juice mop to keep the surface moist. Do not oversaturate the bark.

When the internal temperature reaches ~165°F, you may choose to wrap the pork tightly in heavy-duty aluminum foil or butcher paper with 1/4–1/2 cup of apple juice or reserved mop liquid (the Texas crutch). Return to the smoker and continue cooking until the internal temperature reaches 200–205°F and the meat is probe-tender (the thermometer probe should slide into the meat with little resistance). Total smoke time is approximately 14–16 hours for a long, low cook on this size; actual time depends on smoker and meat.

When the pork reaches 200–205°F and is tender, remove it from the smoker. Keep juices in the foil/pan. Let the pork rest, wrapped, in a cooler or warm place for at least 45 minutes to 1 hour to redistribute juices.

After resting, unwrap the pork and pour any accumulated juices into a bowl or measuring cup; reserve 1/2 cup for finishing. Using two forks or heat-resistant gloves, shred the pork into bite-size strands, removing and discarding any large pieces of fat or bone. Pull to your preferred texture: finer for sandwiches, chunkier for platters.

While the pork rests or after pulling, make the sauce. In a saucepan over medium heat combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, hot sauce (if using), salt and black pepper. Bring to a gentle simmer, stirring to dissolve sugar.

Reduce heat to low and simmer for 8–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, hot sauce for heat). Remove from heat.

In a large mixing bowl, combine the pulled pork with 2 tablespoons butter and the reserved 1/2 cup of cooking juices. Toss to coat and keep the meat moist. Add the desired amount of sauce (start with 1 to 1 1/2 cups for the 6 lb shoulder) and toss again until evenly coated. Reserve extra sauce on the side for serving.

Taste and adjust: if the pork is too dry, add more reserved juices or sauce; if too saucy, serve extra on the side. Sprinkle chopped parsley if using. Serve on rolls, plates, or as desired.