Pulled Pork Or Vinegar Based Recipe

Brine the pork (optional but recommended)

In a large bowl or pot, dissolve 2 tbsp kosher salt and 2 tbsp granulated sugar into 8 cups warm water. Submerge the pork shoulder, cover, and refrigerate for 4–8 hours (up to overnight). This improves moisture and even seasoning. Remove pork from brine, discard brine, and pat pork dry with paper towels.

If you skip brining, pat the pork dry and proceed to the dry rub step.

Combine the dry rub ingredients in a small bowl: 3 tbsp packed brown sugar, 2 tbsp smoked paprika, 1 tsp coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, and 0.25 tsp cayenne. Mix thoroughly so sugars and spices are evenly distributed.

Trim any excessive surface fat from the pork shoulder, leaving a thin fat cap to help baste during cooking. Rub the spice mix all over the pork, pressing it into the meat so it adheres. Use all of the rub; for thicker shoulders, ensure full coverage.

Oven method (recommended low & slow)

Preheat oven to 275°F (135°C). Place the rubbed pork in a roasting pan on a rack, fat-side up. Pour 1 cup of warm water into the bottom of the pan (not over the pork) to keep the environment humid. Cover tightly with foil. Roast until internal temperature reaches about 195–205°F (90–96°C), roughly 4.5–6 hours for a 4 lb shoulder. Start checking temperature at 4 hours.

Alternate: Smoker method

Preheat smoker to 225–250°F (107–121°C) using charcoal or wood of choice (hickory, oak, or apple are good). Place pork fat-side up. Smoke until bark forms and internal temperature reaches 195–205°F (90–96°C), about 1.5–2 hours per pound. Spritz or mop with the vinegar mop every 45–60 minutes after the first 2 hours to maintain moisture and encourage a tangy bark.

While the pork cooks, whisk together the mop: 1 cup apple cider vinegar, 1/2 cup distilled white vinegar, 1/2 cup warm water, 1 tbsp brown sugar, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp coarse black pepper. Keep the mop warm in a small saucepan on the stove or in a covered container near your grill/smoker.

If oven roasting, occasionally baste the pork by spooning a few tablespoons of the vinegar mop over the meat each time you check it (every 60–90 minutes). If smoking, lightly spritz or mop the pork every 45–60 minutes after the first couple hours; avoid overbasting so the bark can form.

When the pork reaches 195–205°F and the point is tender (a probe slides in like butter), remove it from the heat. Tent loosely with foil and let rest for 30–45 minutes. Resting lets juices redistribute and makes pulling easier.

Transfer the pork to a large cutting board or pan. Using two forks or meat claws, shred the pork into bite-sized pieces, pulling against the grain. Remove and discard any large chunks of fat or bone as you go.

Mix in 2–4 tbsp of the reserved vinegar mop (or more to taste) into the shredded pork to moisten and give the classic vinegar tang. Taste and adjust: add a little more brown sugar for sweetness or a splash more apple cider vinegar for brightness.

For sandwiches: toast buns if desired. Pile warm pulled pork onto buns. Top with pickled red onions and optional cole slaw. Offer extra apple cider vinegar on the side for diners who want more tang.

Leftovers: refrigerate cooled pulled pork in an airtight container up to 4 days or freeze up to 3 months. Reheat gently with a splash of apple cider vinegar or water in a covered pan to keep moist.