Pulled Pork Plate Recipe

Trim and bind

Pat the pork shoulder dry with paper towels. Trim excess silver skin but leave some fat for flavor. Tie the roast with kitchen twine every 1½–2 inches if not already tied to ensure even cooking.

Apply binder and rub

Rub the pork all over with the yellow mustard (this acts as a binder and won’t make the meat taste mustardy). In a small bowl mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne (if using). Rub the spice mixture evenly over the entire pork shoulder, pressing so it adheres. Let rest at room temperature for 30 minutes or refrigerate up to overnight covered for deeper flavor; if refrigerating, bring to room temperature before cooking (about 1 hour).

Preheat and prepare braise

Preheat oven to 300°F (150°C). In a roasting pan or Dutch oven just large enough to hold the pork, combine apple cider vinegar, stock, apple juice (if using) and Worcestershire sauce. Place a rack in the pan or set the pork directly in the liquid. Pour about 1 cup of the liquid into the pan — liquid should come up about 1–1½ inches, not cover the pork.

Cook low and slow

Cover the pan tightly with a lid or aluminum foil. Roast in the preheated oven until the pork is tender and easily pulled apart with forks, about 3½–4 hours for a 3 lb roast (time will vary by size; target internal temperature 195–205°F / 90–96°C for easy shredding). Check after 2½ hours: if liquid is evaporating too fast, add a splash of stock or water. Baste once or twice during cooking with pan juices.

Make finishing sauce

While the pork cooks or in the last 20 minutes, combine barbecue sauce, remaining 2–3 tablespoons cooking liquid (or stock), Worcestershire (if desired more), and hot sauce in a small saucepan. Warm over low heat until combined and slightly reduced, about 8–12 minutes. Taste and adjust seasoning — add a pinch of salt, a teaspoon of brown sugar, or more vinegar to balance sweetness and acidity.

Rest and shred

When the pork reaches 195–205°F and is fork-tender, remove it from the oven and transfer to a cutting board. Let rest covered loosely for 15–20 minutes to allow juices to redistribute. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large pockets of fat or bone. Reserve ½–1 cup of the pan juices.

Combine with sauce

In a large bowl or back in the Dutch oven over low heat, add the shredded pork, ¾ cup of the warmed barbecue sauce mixture (add more for wetter pulled pork), the reserved pan juices and 2 tablespoons butter. Toss gently until meat is evenly coated and glossy. Taste and adjust: add more sauce, a splash of vinegar, or a pinch of salt if needed.

Serve

To serve as a plate: spoon a generous portion of pulled pork onto each plate alongside chosen sides (coleslaw, cornbread, pickles, or roasted vegetables). Garnish with chopped parsley and serve pickles on the side. If serving as sandwiches, pile pork onto buns and top with extra barbecue sauce and pickles. Serve immediately.

Leftovers & storage

Cool leftover pulled pork to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of stock or sauce in a covered pan over low heat to preserve moisture.