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Ingredients
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Pork & Brine
Dry Rub
Cooking Liquid & Finish
Method
Pork & Brine
- 1
Make the brine
In a large pot, combine 2 liters of water, 60 g kosher salt, 50 g brown sugar, whole peppercorns and bay leaves. Bring to a simmer just until salt and sugar dissolve, then remove from heat and cool to room temperature. Chill in refrigerator if needed until fully cool (about 1 hour).
- 2
Brine the pork
Place the 3 kg pork shoulder in a container or heavy-duty zip-top bag and pour the cooled brine over it, ensuring the meat is submerged (use a weight if necessary). Refrigerate for 4–8 hours (overnight up to 12 hours for deeper seasoning).
- 3
Dry and rest
Remove pork from brine, discard brine, pat the pork very dry with paper towels. Let sit at room temperature for 30–45 minutes while you prepare the rub and oven or cooker. This helps form a better crust.
Dry Rub
- 4
Prepare rub
In a small bowl combine paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cumin and optional chili powder. Mix thoroughly so there are no clumps.
- 5
Apply rub
Brush the pork all over with 1 tablespoon olive oil to help the rub adhere. Generously massage the dry rub into all surfaces of the pork, covering crevices. Let the rubbed pork rest for 15–30 minutes to allow flavors to bind; if you have time, refrigerate up to 2 hours uncovered for a drier surface (better crust).
Cooking Liquid & Finish
- 6
Oven or slow-cooker method
Preheat oven to 140°C (285°F). Place the rubbed pork in a roasting pan or Dutch oven on a rack or bed of sliced onions if desired. Pour 240 ml apple juice (or stock) and 120 ml apple cider vinegar into the bottom of the pan (do not pour over the seasoned surface). Cover tightly with a lid or foil. Roast low and slow until internal temperature reaches 92–96°C (197–205°F), about 5–7 hours depending on size. Check after 4 hours; baste once with pan juices if dry. Alternatively, in a slow cooker place pork with liquids and cook on low for 8–10 hours until very tender.
- 7
Rest and shred
Remove the pork from the oven or cooker and transfer to a large cutting board or tray. Tent loosely with foil and let rest for 20–30 minutes (this helps juices redistribute). Using two forks or meat claws, pull the pork into shreds, discarding excess fat and bone.
- 8
Finish and serve
Skim fat from the pan juices, then mix a few tablespoons of the cooking liquid into the shredded pork to keep it moist. If desired, warm 180 ml barbecue sauce and fold into the pulled pork to taste, or serve sauce on the side. Sprinkle chopped parsley for color and serve hot on buns, tacos, or alongside sides.