Naked Pig Recipe

Prep and rub

Trim excess exterior fat from the pork shoulder, leaving some fat for flavor. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne. Rub the pork all over with yellow mustard, then massage the dry rub evenly onto the meat, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate covered for up to overnight.

Sear (optional)

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat and add vegetable oil. When shimmering, brown the pork on all sides, 3–4 minutes per side, to develop color. This step adds flavor but can be skipped if you are using a slow cooker or smoker.

Braise

Preheat oven to 300°F (150°C). Place seared pork in the Dutch oven. Pour in apple cider vinegar and stock around (not over) the pork to maintain the rub on top. Cover tightly with a lid. Transfer to oven and braise until the pork is very tender and pulls apart easily, about 3.5–4.5 hours depending on size. Check once at 2 hours to ensure there is still liquid; add a few tablespoons of stock or water if it looks dry.

Shred and finish

Remove pork to a cutting board and let rest 10–15 minutes. Using two forks or meat claws, pull the pork into shreds. Skim any fat from the braising liquid, then stir in 1/2 cup (approx.) of the house BBQ sauce into the reduced liquid to create a glossy finishing sauce. Toss the shredded pork with 3/4 of the finishing sauce to taste; reserve the remainder for serving.

While the pork braises (or up to a week ahead), combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, Dijon, smoked paprika, minced garlic, hot sauce, salt and pepper in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and cook, stirring occasionally, 10–12 minutes until slightly thickened and glossy. Taste and adjust seasoning—more vinegar for tang, more sugar for sweetness, or hot sauce for heat. Let cool; sauce will thicken more as it cools.

Make quick pickles while the pork cooks or at least 30 minutes before serving for best flavor. In a small saucepan combine apple cider vinegar, water, sugar, salt, mustard seeds and peppercorns and bring to a boil just until sugar dissolves. Place sliced cucumbers and dill (if using) in a heatproof bowl or jar. Pour the hot brine over the cucumbers, press down to submerge, and let cool to room temperature. Cover and refrigerate at least 30 minutes; best after 2 hours or overnight.

If serving naked (no roll), wash and dry butter lettuce leaves. Spoon a generous portion (about 4–6 oz) of pulled pork onto each leaf (or onto a roll if using). Drizzle with additional house BBQ sauce to taste. Top with 2–3 pickled cucumber slices per serving and sprinkle with chopped parsley if desired. Serve extra sauce on the side.

Storage: Refrigerate leftover pulled pork in an airtight container with a little of the finishing sauce for up to 4 days. BBQ sauce keeps up to 2 weeks refrigerated; pickles up to 2 weeks.