Pulled Pork Dinner Recipe

Prep rub and pork

Combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and ground cumin in a small bowl. Pat the pork shoulder dry with paper towels, coat all surfaces with yellow mustard, then rub the spice mixture evenly over the pork. Let rest in refrigerator for at least 1 hour, ideally overnight, uncovered.

Prepare smoker

Preheat your smoker to maintain a steady 110-120°C (225-250°F). Add hickory or apple wood chunks to the smoker box or coals. Place a water pan in the smoker and pour in the apple juice and 120 ml apple cider vinegar (reserve remaining vinegar for finishing).

Smoke the pork

Place the pork shoulder fat-side up on the smoker grates away from direct heat. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke until the internal temperature reaches about 88-93°C (190-200°F), which typically takes 8-12 hours depending on size and smoker consistency. Maintain steady temperature and add wood as needed for smoke. Every 1.5-2 hours, spritz the pork lightly with a mixture of apple juice and the remaining apple cider vinegar to maintain surface moisture and encourage bark formation.

Rest

When the pork reaches target temperature and the probe slides in with little resistance (probe test), remove the shoulder from the smoker. Wrap it loosely in foil and then in a towel and let it rest in a cooler or warm area for 30-60 minutes to redistribute juices.

Pull

Unwrap the pork and use two forks or meat claws to shred the meat into bite-sized pieces, removing and discarding large chunks of fat and bones as you go. Taste and adjust seasoning with a pinch of salt if needed.

Toss with sauce

Reserve 1/2 cup of the prepared BBQ sauce. In a large bowl, combine the shredded pork with enough sauce to coat (about 1 to 1 1/2 cups depending on preference). Toss gently to combine. Serve immediately or hold in a covered pan at low heat (around 65-74°C / 150-165°F) until ready to serve.

While the pork smokes (or up to a day ahead), whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce, salt, and black pepper in a small saucepan. Heat over medium-low heat until it barely simmers, stirring frequently, for 6-8 minutes to meld flavors and slightly thicken. Remove from heat and let cool. Taste and adjust sweetness, acidity or heat as needed. Reserve 1/2 cup for serving and the remainder to toss with the pulled pork or offer on the side.

Toast buns if desired. Pile 1/2 pound (about 225 g) of pulled pork per serving onto each bun, top with coleslaw and pickles, and spoon extra BBQ sauce at the table. For a plated dinner, serve 1/2 pound of pulled pork with a side of coleslaw and pickles.