Pulled Pork Recipe

Prepare the dry rub

In a bowl combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, mustard powder and cayenne. Mix until evenly incorporated.

Trim and season pork

Pat the pork shoulder dry with paper towels. Lightly coat with vegetable oil. Rub the dry rub evenly over the entire surface, pressing it into crevices. Let sit at room temperature 30 minutes or refrigerate up to overnight for deeper flavor.

Prepare smoker

Preheat smoker to 225°F (107°C). If using a charcoal or wood smoker, add soaked wood chips (hickory or apple) per manufacturer instructions to maintain smoke for the first 4–6 hours.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grates. Insert a probe thermometer into the thickest part, avoiding bone. Smoke at 225°F until internal temperature reaches 160°F, about 4–6 hours depending on size, replenishing wood/charcoal as needed.

Wrap and finish

When the pork hits ~160°F and has a nice bark, remove it and wrap tightly in aluminum foil or butcher paper with the apple cider vinegar and apple juice poured in (this adds moisture). Return to smoker or oven and continue cooking until internal temperature reaches 200–205°F and the meat is very tender, about 2–4 more hours.

Rest and pull

Remove wrapped pork and rest, still sealed, for 45–60 minutes. Unwrap, reserve any juices. Using two forks or meat claws, shred the pork, discarding excess fat and the bone. Toss shredded pork with 1/2 to 1 cup of reserved juices to keep moist (or more if desired).

In a medium saucepan melt butter over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add honey, brown sugar, apple cider vinegar, beer, ketchup, Worcestershire sauce, Dijon, smoked paprika, hot sauce, salt and pepper. Stir to combine and bring to a gentle simmer.

Simmer uncovered over low heat for 15–20 minutes, stirring occasionally, until sauce slightly thickens and flavors meld. Taste and adjust seasoning: add more honey for sweetness, vinegar for tang, or hot sauce for heat.

If a smoother sauce is desired, blend briefly with an immersion blender or transfer to a blender and puree until smooth. Keep warm until assembly. Reserve about 1 cup of sauce for tossing with pulled pork and extra for serving.

In a small saucepan combine apple cider vinegar, water, sugar, salt and mustard seeds. Bring to a simmer and stir until sugar dissolves. Remove from heat and let cool to lukewarm.

Place shredded cabbages, carrot and sliced red onion in a large bowl. Pour the cooled vinegar brine over the vegetables and toss to coat thoroughly. Season with black pepper. Let sit at least 30 minutes at room temperature or refrigerate for 2–24 hours for brighter flavor. Drain slightly before assembling if excess liquid accumulates.

Toast buns: butter cut sides of buns and toast on a griddle or skillet over medium heat until golden, about 1–2 minutes per side.

Sauce the pork: Transfer pulled pork to a large bowl. Add 1 cup of Honey Brew BBQ sauce (or to taste) and fold gently to coat. Warm briefly in a covered pan over low heat if needed to marry flavors.

Build handhelds: Place a generous portion of sauced pulled pork on the bottom bun, top with a scoop of pickled slaw, drizzle additional BBQ sauce if desired, sprinkle with chopped parsley, and cap with the top bun. Serve immediately with extra sauce on the side.