Pulled Pork Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim excess hard fat if present, leaving a thin layer for flavor and moisture.

Make the rub

In a small bowl combine kosher salt, dark brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin and cayenne (if using). Mix until even.

Apply the rub

Rub the pork all over with the spice mixture, pressing it into any crevices. If time allows, wrap and refrigerate for 2–12 hours to let flavors penetrate (optional).

Preheat oven to 300°F (150°C) if braising in the oven. If using slow cooker or pressure cooker, skip oven preheat. Heat a large Dutch oven or heavy-bottomed pan over medium-high heat and add olive oil. When shimmering, sear the pork 3–4 minutes per side until deep golden brown. Transfer pork to a plate.

In the same pot add the sliced onion and smashed garlic; cook 2–3 minutes to soften and pick up browned bits. Add bay leaves.

Deglaze the pot with apple cider vinegar, scraping up browned bits from the bottom. Add chicken/pork stock, apple juice (if using), yellow mustard and Worcestershire sauce. Stir to combine.

Return pork and braise

Return the seared pork shoulder to the pot, nestling it into the liquid and aromatics. The liquid should come up about 1/3 to 1/2 of the way up the meat — add a little more stock or water if needed. Bring to a gentle simmer.

Oven method: cover the pot with a tight lid and transfer to the preheated oven. Cook 3.5–4.5 hours, or until pork reaches an internal temperature of 195–205°F (90–96°C) and is easily pulled with forks. Slow cooker: transfer everything to a 6–8 quart slow cooker and cook on low 8–10 hours or high 4–6 hours. Pressure cooker/Instant Pot: secure lid, set to high pressure and cook for 75 minutes, then natural release 15 minutes.

During the last 30 minutes of cooking (oven/slow cooker), baste the pork with cooking juices once or twice to keep surface moist.

Carefully transfer the pork to a cutting board or large tray and let rest 10–15 minutes. Reserve cooking liquid. Using two forks (or meat claws), shred the pork into bite-sized pieces, removing any large pieces of excess fat or bone.

Skim fat from the reserved cooking liquid with a spoon or use a fat separator. Spoon 1–1.5 cups of the strained liquid into a saucepan, add the barbecue sauce and honey/maple syrup, and simmer gently 5–8 minutes to meld flavors and slightly thicken.

Toss shredded pork with enough sauce to coat (reserve extra sauce for serving). Taste and season with salt and pepper if needed.

Transfer pulled pork to a serving dish. Spoon additional sauce over top as desired. Garnish with chopped parsley if using.

Serve on toasted buns with coleslaw, or alongside rice, baked beans, or as desired.

Leftovers: refrigerate in an airtight container with sauce for up to 4 days, or freeze for up to 3 months.