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Ingredients
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Pulled Pork
Sides (choose 2)
Method
Pulled Pork
- 1
Prep rub and pork
Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne. Rub olive oil over the pork, then massage the dry rub all over the meat, covering all surfaces. Let sit at room temperature 30 minutes or refrigerate up to overnight (if refrigerating, bring to room temp about 1 hour before cooking).
- 2
Sear (optional)
Preheat a heavy oven-safe pot or Dutch oven over medium-high heat. Add 1 tablespoon oil. When hot, sear the pork 3–4 minutes per side until browned (this develops flavor). Use tongs to rotate and brown ends. Remove briefly to a plate.
- 3
Aromatics and braising liquids
Reduce heat to medium. Add the roughly chopped onion to the pot and sauté 2–3 minutes until translucent. Pour in the chicken stock and apple cider vinegar, scraping up any browned bits from the bottom with a wooden spoon. Return the pork to the pot, fat side up; the liquid should come about 1 inch up the sides (it’s fine if it doesn’t cover the pork).
- 4
Slow braise
Cover the pot with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise until the pork is fork-tender and pulls apart easily, about 3.5–4.5 hours for a 3-lb shoulder (time will vary with size). Alternatively, cook on low in a slow cooker 6–8 hours, or on the stovetop over very low heat 3.5–5 hours, checking occasionally to maintain a gentle simmer.
- 5
Rest and shred
Carefully remove the pot from the oven and transfer the pork to a large rimmed tray or cutting board. Let rest 10–15 minutes (keeps juices from running out). Reserve braising liquid. Using two forks or meat claws, pull the pork into shreds, discarding large pieces of fat and any bone.
- 6
Moisten and finish
Skim fat from the reserved braising liquid if desired. Add 1/2 cup of the reserved liquid back to the shredded pork (add more to taste) and toss to keep meat moist. If you like saucy pulled pork, stir in up to 1/2 cup barbecue sauce and heat briefly in the pot over low until warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste.
Sides
- 7
Coleslaw (if using prepared skip)
If making quick coleslaw: toss 4 cups shredded cabbage with 1/3 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, salt and pepper to taste. Chill until ready to serve.
- 8
Baked beans (heat)
Place 2 cups baked beans in a small saucepan over medium heat and warm, stirring occasionally, until simmering, about 6–8 minutes. Adjust seasoning and remove from heat.
- 9
- 10
Assemble
Pile pulled pork onto toasted buns or serve on a platter. Offer coleslaw and baked beans as the two sides, or serve any two chosen sides. Serve immediately while warm.