Pulled Pork Recipe
Make Pulled Pork Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Braising Liquid & Aromatics
Finishing & Serving
Method
Pork & Marinade
- 1
Trim and score
Pat the pork shoulder dry with paper towels. Trim any excessively large flaps of fat, leaving a thin even layer to keep the meat moist. If the roast is uneven, score the fat in a shallow crosshatch to help the rub adhere.
- 2
Apply binder and rub
Spread the yellow mustard evenly over the entire surface of the pork — this acts as a binder, not for flavor. In a small bowl combine kosher salt, black pepper, 3 tablespoons brown sugar, smoked paprika, ground cumin, garlic powder, onion powder and cayenne. Rub the spice mixture all over the pork, pressing so it adheres well. For best results wrap and refrigerate 2–12 hours (overnight) to let the rub penetrate; if short on time proceed immediately.
Braising Liquid & Aromatics
- 3
Preheat oven or slow cooker setup
If using the oven: preheat to 150°C (300°F). If using a slow cooker set to low. If using a smoker or grill for a smoked profile, prepare for indirect cooking at about 110–120°C (225–250°F) and plan for longer cooking time.
- 4
Prepare braising pan
In a large Dutch oven or roasting pan with a lid, place the quartered onion, smashed garlic cloves and bay leaves in the bottom. Pour in the stock, apple cider vinegar, apple juice and Worcestershire sauce. Stir in the additional 1 tablespoon brown sugar to balance acidity.
- 5
Add pork to pan
Nestle the seasoned pork shoulder into the braising liquid, fat side up if possible. The liquid should come partway up the roast but not submerge it—about 1–2 cm (0.5–1 in) up the sides. If needed, add a little more stock or water.
- 6
Cover and cook slowly
Oven method: cover with lid or tightly with foil and cook in the preheated oven for 4–5 hours, or until an instant-read thermometer in the thickest part registers 93–96°C (200–205°F) and the meat pulls apart easily. Slow cooker: cover and cook on low for 8–9 hours. Smoker/grill: maintain low temperature and smoke until internal temperature reaches 93–96°C and meat is tender (this may take 8–10+ hours depending on temp). Check liquid every 1.5–2 hours and add a little water or stock if it becomes too low.
- 7
Rest before shredding
When the pork reaches the target temperature and is fork-tender, remove it from the cooking vessel and transfer to a cutting board or large platter. Tent loosely with foil and let rest for 20–30 minutes to let juices redistribute.
Finishing & Serving
- 8
Strain and reduce braising liquid (optional)
Carefully pour the cooking liquid into a fat separator or skim fat off the top with a spoon. Reserve about 120–180 ml of the strained liquid to mix into the shredded pork to keep it moist. Optionally simmer remaining strained liquid in a saucepan to reduce and concentrate flavors, then stir into barbecue sauce for a finishing glaze.
- 9
Shred the pork
Using two forks or meat claws, pull the pork apart into shreds. Discard any large pieces of fat or connective tissue you don’t want. Mix in the reserved braising liquid a little at a time until the pork is moist but not soupy (about 120–180 ml total). Taste and adjust seasoning with a pinch of salt or a splash of vinegar if needed.
- 10
Add sauce and finish
Stir in 180–240 ml barbecue sauce (start with 180 ml and add more to taste) until evenly coated. For a saucier result serve extra sauce alongside. If you reduced braising liquid into a glaze, toss shredded pork with that glaze for a deeper flavor.
- 11
Serve
Pile the pulled pork onto hamburger buns or rolls. Top with coleslaw if using and sprinkle with fresh chopped parsley. Serve remaining sauce on the side. Leftovers keep well refrigerated up to 4 days or frozen up to 3 months.