Signature Brickyard Pulled Pork Recipe

Make dry rub

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne. Whisk until evenly mixed and no large clumps remain.

Trim and prepare pork

Pat the 8 lb pork shoulder dry with paper towels. Trim excess silver skin and large exterior fat caps, leaving about 1/4-inch fat for moisture and flavor.

Make injection / brine liquid

In a heatproof measuring cup or bowl, combine 2 cups apple juice, 1 cup low-sodium chicken stock (optional), 1/2 cup apple cider vinegar, 2 tablespoons Worcestershire, 1 tablespoon salt, and 1 tablespoon granulated sugar. Stir until salt and sugar dissolve. Cool to room temperature if heated.

Inject the pork

Using a meat injector, draw up the injection liquid and inject throughout the shoulder: inject into the thicker portions at 1-inch intervals, depositing about 1 tablespoon per injection point. Aim to inject roughly 1 to 1.5 cups total throughout the roast to add moisture and flavor.

Apply rub

Sprinkle a thin layer of the dry rub onto the meat to tack the rub, then apply a generous, even coating of the remaining dry rub all over the shoulder. Massage the rub into crevices. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or preferably overnight to let flavors meld.

Prepare smoker or oven

If using a smoker: preheat to 225°F (107°C) using charcoal or low, steady wood smoke (hickory, oak, or apple recommended). Place a water pan in the smoker and add about 1 cup water to stabilize temperature and add humidity. If using an oven: preheat to 300°F (149°C) and set a shallow pan of water on the rack below the pork.

Smoke / Roast the pork

Remove the shoulder from the refrigerator and let it sit 30 minutes at room temperature. Place the pork fat-side up on the smoker or in a shallow roasting pan. Cook until the internal temperature reaches 195–205°F (90–96°C). At 225°F this will typically take 1.5–2 hours per pound (approx. 12–16 hours for 8 lb). At 300°F in an oven plan for 6–8 hours. Monitor temperature with a probe thermometer. If the surface is getting too dark, wrap the shoulder tightly in foil when it reaches 165–170°F (the stall) and return to the heat — this speeds the finish and preserves moisture.

Mop while cooking

Every 60–90 minutes (optional), brush or mop the pork with the mop/finishing sauce: combine 1 cup apple juice, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon hot sauce (optional), and 2 tablespoons melted butter in a bowl. Keep the mop warm and apply sparingly so you don't wash away the rub.

Rest the pork

When the shoulder reaches 195–205°F and a probe slides in with little resistance, remove it from heat. Let it rest, tightly wrapped in foil and placed in a cooler or insulated container, for 45–60 minutes. Resting lets juices redistribute and makes the meat easier to pull.

Pull the pork

Unwrap the rested shoulder and transfer to a large cutting board or roasting pan. Using two forks or meat claws, pull the meat apart into shreds, removing and discarding any large pieces of fat or bone. Aim for a mix of moist shreds and some crispier edges for texture.

Dress the meat

Lightly toss the shredded pork with 1 cup barbecue sauce (or to taste) and any accumulated juices from the resting pan. Taste and adjust seasoning — add a pinch of salt, a splash of apple cider vinegar, or more sauce as desired.

Assemble sandwiches

Warm buns or slider rolls. Pile generous portions of pulled pork onto each bun, top with pickles and optional coleslaw, and serve extra barbecue sauce on the side.

Storage

Cool leftover pork to room temperature within 2 hours, store in airtight containers in the refrigerator for up to 4 days or freeze up to 3 months.