Bbq Pulled Pork Recipe

Make the rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using). Whisk until evenly blended and no large clumps remain.

Prepare the pork

Pat the pork shoulder dry with paper towels. Trim any excessively thick hard fat if desired but leave a good fat cap for moisture. Rub the entire surface generously with the dry rub, pressing it into crevices. Reserve about 2 tbs of rub for later if you like.

Choose cooking method

You can cook low-and-slow in the oven, in a slow cooker, or on a smoker/grill. This recipe gives times for oven/slow cooker and notes for smoker.

Oven method (recommended)

Preheat oven to 275°F (135°C). Place the rubbed pork in a large Dutch oven or roasting pan with a lid. Combine apple cider vinegar, water, apple juice, and Worcestershire sauce; pour around (not directly over) the pork. Cover tightly with the lid or heavy foil. Roast for about 4 to 6 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily.

Slow cooker method

Place the rubbed pork in a 6-quart slow cooker. Pour the apple cider vinegar, water, apple juice, and Worcestershire sauce around the meat. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender and 195–205°F internal temp.

Smoker/grill method (if using)

Preheat smoker to 225°F (107°C). Place pork fat-side up on grates. Smoke until meat reaches 160–170°F, then wrap tightly in foil with 1/4 cup apple juice (the stall) and continue until 195–205°F. Total time often 10–14 hours depending on size.

Rest the meat

When pork reaches the target temp and is easily pulled with a probe, remove from heat and let rest, covered, for 20–30 minutes to redistribute juices.

Shred the pork

Transfer the rested pork to a large cutting board or bowl. Using two forks or meat claws, pull the meat apart into shreds, removing and discarding any large pieces of fat or bone. Reserve any cooking juices; skim off excess fat and set the flavorful liquid aside.

Make finishing sauce

In a saucepan or bowl, combine the BBQ sauce with the reserved cooking juices (start with 1/4 cup) to taste. Add optional brown sugar, 1 tbsp apple cider vinegar, and hot sauce if using. Warm briefly over low heat to meld flavors, stirring until sugar dissolves.

Combine pork and sauce

Add shredded pork to the sauce and toss gently until evenly coated. Add more reserved cooking liquid or BBQ sauce to reach desired consistency. Taste and adjust seasoning with salt, pepper, or a splash more vinegar or hot sauce.

Toast buns lightly if desired. Pile warm pulled pork onto buns, top with coleslaw and pickles if using, and serve immediately. Leftover pulled pork keeps well refrigerated for up to 4 days or frozen for 3 months.