Pulled Pork Recipe
Make Pulled Pork Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork
Finishing & Serving
Method
Pulled Pork
- 1
Prepare the rub and pork
Mix the kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin and cayenne (if using) in a small bowl. Pat the pork shoulder dry with paper towels. Rub the olive oil all over the pork, then massage the dry rub onto all surfaces, pressing to adhere. Let rest at room temperature 30 minutes (or refrigerate up to overnight covered; if refrigerated, bring to room temp 30–60 minutes before cooking).
- 2
Sear (optional) and arrange in pot
Preheat oven to 300°F (150°C) if using the oven method. In a large Dutch oven or heavy ovenproof pot over medium-high heat, add a tablespoon of oil. When shimmering, sear the pork 3–4 minutes per side until browned (this step adds flavor but is optional if short on time). Remove pork briefly. Add sliced onion and smashed garlic to the pot and cook 2–3 minutes until softened and fragrant.
- 3
Deglaze and braise
Pour apple cider vinegar into the hot pot to deglaze, scraping up brown bits from the bottom with a wooden spoon. Add the broth, Worcestershire sauce and liquid smoke. Return the pork to the pot, nestling it into the liquid and onions. The liquid should come up about 1/3 to 1/2 of the way up the pork. Cover with a tight-fitting lid.
- 4
Cook until tender
Transfer the covered pot to the preheated oven and braise for 3 to 4 hours, or until the pork registers 195–205°F (90–96°C) and a fork shreds the meat easily. Alternatively, cook on low in a slow cooker for 8–9 hours or on high for 4–5 hours, or braise on the stovetop at a low simmer for 3–4 hours, checking occasionally and adding a splash of broth if liquid gets too low.
Finishing & Serving
- 5
Shred the pork
Carefully transfer the cooked pork to a large cutting board or bowl and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-size strands, removing and discarding any large pieces of fat or bone. Reserve 1/2 to 1 cup of the braising liquid; skim off any excess fat and mix a few tablespoons into the shredded pork to keep it moist.
- 6
Season and sauc e
Stir the barbecue sauce and 1 tablespoon apple cider vinegar into the shredded pork in batches until you reach your desired sauciness (about 1/2 to 3/4 cup sauce for the recipe as written). Taste and adjust with salt and pepper. If the pork seems dry, add additional reserved braising liquid, a tablespoon at a time.
- 7
Serve
Pile the pulled pork onto hamburger buns or rolls. Top with coleslaw if desired. Serve extra barbecue sauce and reserved braising liquid on the side. Leftovers keep well refrigerated for 3–4 days or frozen for up to 3 months.