Shredded Pork Recipe

Trim and season

Trim excess external fat from the pork shoulder, leaving some fat for flavor. Pat the meat dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin, brown sugar, garlic powder and onion powder. Rub the spice mixture evenly over the entire surface of the pork.

Sear (optional)

Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat until shimmering. Sear the pork on all sides, 3–4 minutes per side, until a deep brown crust forms. Transfer the pork to a slow cooker or keep in the Dutch oven if you plan to braise in the oven.

Add liquids

Place the pork in the cooking vessel (slow cooker or Dutch oven). Pour apple cider vinegar and stock around the meat (not over the spice crust) so the liquid comes about 1/3 up the sides of the pork. Add tomato paste to the liquid and stir to dissolve. This will keep the meat moist and provide braising liquid for shredding.

Add aromatics

Scatter the sliced onion, smashed garlic cloves and bay leaves around and on top of the pork. If using, add minced chipotle in adobo for heat and smokiness. Spoon about 2–3 tablespoons of the braising liquid over the onions so they begin to soften.

Braise

Slow cooker method: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is falling-apart tender and an instant-read thermometer in the thickest part reads at least 195°F (90°C). Oven method: Preheat oven to 300°F (150°C). Cover the Dutch oven and braise in the oven for 3.5–4 hours, or until very tender. Stovetop: Simmer gently on low, covered, for 3.5–4 hours, checking liquid level and adding more stock if needed.

Rest briefly

When the pork is done, transfer it to a large cutting board or platter and let it rest for 10–15 minutes. Reserve the braising liquid and aromatics.

Shred

Using two forks (or meat claws), pull the pork apart into shreds. Remove and discard any large pieces of fat and the bay leaves. If you prefer finer texture, chop briefly with a knife after shredding.

Moisten and season

Skim off excess fat from the top of the reserved braising liquid. Spoon 1/2 to 1 cup of the warm braising liquid over the shredded pork to keep it juicy and flavorful; reserve the rest for serving. Stir in fresh lime juice and adjust seasoning (salt, pepper) to taste. If you like saucier pork, stir in hot sauce or BBQ sauce.

Finish and serve

Transfer shredded pork to a serving dish and sprinkle with chopped cilantro. Serve with lime wedges on the side. Use in tacos, sandwiches, bowls, or as a main with sides.