Pulled Pork Platter Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Trim excess silver skin but leave some fat for flavor. Rub the entire exterior lightly with olive oil to help the dry rub adhere.

Apply rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and ground cumin. Spread the yellow mustard over the pork surface as a binder, then apply the dry rub evenly, pressing it into the meat so all sides are coated. Refrigerate at least 1 hour or, ideally, overnight for best flavor (bring to room temperature 30–60 minutes before cooking).

Cook low and slow (oven method)

Preheat oven to 275°F (135°C). Place the pork fat-side up in a shallow roasting pan or Dutch oven. Pour apple cider vinegar and stock into the pan (not directly over the rub). Cover tightly with a lid or heavy-duty foil and roast for 4–5 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily with a fork. Check after 3 hours: if the pan is dry, add a few tablespoons of stock or water.

Rest and shred

Remove pork from oven and let rest, covered, for 20–30 minutes to let juices redistribute. Transfer to a large cutting board or bowl. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large chunks of fat or bone. Reserve 1/2–3/4 cup of the juices from the pan and mix into the pulled pork to keep it moist. Taste and adjust seasoning (salt/pepper) as needed.

Optional finishing

If you want a slightly crisp exterior, spread shredded pork on a sheet pan and broil for 3–5 minutes, watching carefully, or sauté briefly in a skillet over medium-high heat to caramelize edges. Toss with 1/2 cup barbecue sauce if serving sauced pork, or leave plain and serve sauce on the side.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce (if using), and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar.

Simmer for 8–12 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust acidity (add a splash more vinegar) or sweetness. Remove from heat and let cool to room temperature; sauce will thicken as it cools. Transfer to a small serving cup for the platter and reserve extra for serving.

Warm buns or sliced bread just before plating: wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or toast lightly.

Portion two sides: divide cole slaw into 2 separate 1-cup servings and braised beans or potato salad into 2 separate 1-cup servings (or choose any two sides totaling about 2 cups).

Assemble platter: on each plate place a generous 8–10 oz (about 1 to 1.25 cups) portion of pulled pork, a brushed spoonful of reserved pan juices or 1–2 tbs of barbecue sauce on the meat. Add the two chosen sides, place warmed bun(s) on the side, and garnish with a sprinkle of chopped parsley.

Serve a small ramekin (about 2–4 oz) of barbecue sauce alongside each platter for dipping. Offer extra napkins and utensils; note availability to guests as requested.