Premium Pulled Pork Recipe

Trim excess exterior fat from the pork shoulder, leaving a thin layer (about 1/8–1/4 inch) to keep meat moist during cooking.

In a large pot or container, combine 8 cups water, kosher salt (1 cup) and brown sugar (1 cup). Stir over low heat until salt and sugar dissolve. Remove from heat and cool to room temperature, then add 2 cups ice to speed chilling.

Fully submerge the pork shoulder in the cooled brine. Refrigerate 8–12 hours (overnight). If using a very large cut, aim for 12 hours; do not brine more than 24 hours to avoid overly salty meat.

After brining, remove pork from brine, discard brine, and pat the meat dry thoroughly with paper towels. Let rest uncovered in the refrigerator for 1–2 hours to dry slightly and form a tacky surface for the rub (or at room temperature for 30–45 minutes if you plan to cook immediately).

In a bowl, combine paprika (4 tbs), dark brown sugar (3 tbs), kosher salt (2 tbs), black pepper (1 tbs), garlic powder (1 tbs), onion powder (1 tbs), ground cumin (1 tsp), chili powder (1 tsp), dry mustard (1 tsp) and cayenne pepper (1 tsp). Mix well to evenly distribute spices.

Generously apply the dry rub all over the exterior of the pork shoulder, pressing gently so the rub adheres to the meat. Cover and let sit for 30–60 minutes at room temperature to allow flavors to penetrate; if you have time, refrigerate up to 4 hours for a deeper flavor.

Oven/Roaster Method

Preheat the oven to 275°F (135°C). Place the rubbed pork on a rack in a roasting pan fat side up. Insert a probe thermometer into the thickest part, avoiding bone. Add 1 cup apple juice to the bottom of the pan to maintain moisture. Roast uncovered until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 4 lb shoulder. Baste every 60–90 minutes with a mix of 1/2 cup apple cider vinegar + 1/2 cup apple juice (brush or spoon over the top) to keep the exterior moist and help develop bark.

Smoker Method

Preheat smoker to 225–250°F (107–121°C) using hardwood like hickory, oak, or apple. Place pork shoulder fat side up on the smoker grate. Maintain steady temperature and smoke until internal temperature reaches 195–205°F (90–96°C), roughly 1.5–2 hours per pound. Mop or spritz every hour with a mixture of 1/2 cup apple cider vinegar + 1/2 cup apple juice. If the exterior seems to be overbrowning, wrap the pork tightly in foil (Texas crutch) once it reaches ~160–165°F to push through the stall more quickly and retain moisture; unwrap for the last 45–60 minutes to firm the bark.

Remove pork when probe slides easily through meat and internal temp is in the 195–205°F range. Transfer to a cutting board or shallow pan, tent loosely with foil, and rest for 30–60 minutes to allow juices to redistribute.

Discard any large pieces of fat and bone. Using two forks, meat claws, or gloved hands, pull the pork into bite-sized shreds. Mix in any accumulated juices from the resting pan to keep the meat moist.

In a small saucepan over low heat, combine 1 cup BBQ sauce, 2 tbs unsalted butter, 2 tbs yellow mustard, and remaining 1/2 cup apple cider vinegar + 1/2 cup apple juice (if you did not use all for basting). Warm until butter melts and sauce is glossy; do not boil. Toss 1/2 to 3/4 of the shredded pork with enough sauce to coat but not soak (adjust to taste). Reserve some sauce for serving.

Taste and adjust seasoning: add a pinch of salt, pepper, or a splash of vinegar if needed. Garnish with chopped parsley if desired.

For sandwiches, pile pulled pork onto toasted buns, top with coleslaw and pickles if desired. Serve additional BBQ sauce on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of apple juice or water to restore moisture.