Pulled Pork Plate Recipe

Make the brine

In a large pot, combine 8 cups cold water, 1 cup kosher salt, 1 cup brown sugar, 1 tablespoon whole black peppercorns and 3 bay leaves. Heat gently, stirring until salt and sugar dissolve. Remove from heat and cool to room temperature, then chill in the refrigerator until cold (at least 1 hour).

Brine the pork

Trim excess surface fat from the pork shoulder but leave most fat for flavor. Submerge the pork shoulder in the chilled brine in a nonreactive container or a large zip-top bag. Refrigerate for 4–8 hours (for a 4 lb shoulder, 6 hours is ideal).

Pat dry

Remove pork from brine, discard brine, and pat the pork very dry with paper towels. Let rest at room temperature for 30 minutes while you prepare the rub and oven/cooker.

Prepare rub

In a small bowl combine 3 tbsp paprika, 2 tbsp packed brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin and 1/2 tsp smoked cayenne (optional). Mix until evenly incorporated.

Apply rub

Generously coat the entire pork shoulder with the dry rub, massaging it into crevices. Let the rubbed pork sit on a tray for 20–30 minutes to allow the flavors to adhere. If you prefer, wrap and refrigerate overnight for deeper flavor; bring back to room temperature before cooking.

Preheat and prepare cooking vessel

Preheat the oven to 300°F (150°C) for low-and-slow roasting, or prepare a smoker set to 225–250°F if smoking. Use a roasting pan with a rack or a braising pan with tight-fitting lid. Place the pork fat-side up on the rack.

Add cooking liquid

In a measuring cup combine 1 cup apple cider vinegar, 1 cup low-sodium chicken broth (or water), 1 tablespoon Worcestershire sauce and 1/2 teaspoon liquid smoke (if using). Pour the liquid into the pan (not over the rub) to create moisture for the cook and to baste the meat.

Roast or smoke

Cover the pan tightly with foil (or use a lid) and roast in the oven at 300°F for about 3 to 3.5 hours, or until internal temperature reaches 195–205°F and the meat is tender and pulls apart easily. If smoking at 225–250°F, plan for 6–8 hours until the same internal temperature is reached. Uncover for the last 30–45 minutes to develop a crust if desired.

Rest

Remove the pork from the oven/smoker and let it rest, tented loosely with foil, for 20–30 minutes. This helps retain juices before shredding.

Shred and finish

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat. Transfer shredded pork to a large bowl and add the roasted pan juices: spoon in 1/2 to 1 cup of the reserved cooking liquid to moisten. Stir in up to 1 cup barbecue sauce, tasting and adding more if you like a saucier finish.

Assemble plates or sandwiches

Toast buns or rolls if desired. Pile 1/2 to 3/4 cup pulled pork onto each bun (or serve plated with 1 to 1 1/2 cups per plate). Top with about 1/4 cup coleslaw per sandwich or plate, add sliced pickles and a drizzle of extra barbecue sauce if desired.

Garnish and serve

Sprinkle chopped fresh parsley over plated pork for color if using. Serve immediately with extra barbecue sauce on the side and your preferred sides (fries, beans, or extra slaw).