Pulled Pork Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim excess silver skin or very large fat caps, leaving a thin layer of fat for flavor and moisture.

Make the dry rub

In a small bowl combine kosher salt, granulated sugar, light brown sugar, paprika, smoked paprika (if using), black pepper, garlic powder, onion powder, ground cumin and cayenne pepper. Mix thoroughly so the sugars and spices are uniform.

Score the pork fat lightly (optional) and generously rub the dry mixture all over the pork, pressing it into all crevices so the surface is well-coated. Let sit at room temperature for 30 minutes or refrigerate, covered, for up to overnight for deeper flavor. If refrigerating, bring to room temperature for 30–60 minutes before cooking.

Prepare aromatics and liquid

Place the quartered onion and smashed garlic cloves in the bottom of a heavy oven-safe Dutch oven, slow cooker, or roasting pan. Pour in apple cider vinegar, apple juice, and stock. Add Worcestershire sauce and liquid smoke if using. Stir briefly to combine.

Add pork and cook

Set the seasoned pork shoulder on top of the aromatics, fat side up. If using a Dutch oven or roasting pan, cover tightly with a lid or heavy foil. Roast in a preheated oven at 300°F (150°C) for 4 to 6 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender and pulls apart easily. If using a slow cooker, cook on low for 8–10 hours or high for 5–6 hours until similarly tender.

Check liquid level halfway through cooking; if the pan is drying, add up to 1/2 cup more stock or apple juice. Baste once or twice with pan juices for extra flavor and sheen.

When the pork reaches target temperature and is very tender, carefully remove it to a large cutting board or tray using tongs. Reserve the cooking liquid and aromatics.

Rest and shred

Let the pork rest for 15–20 minutes to allow juices to redistribute. Using two forks, meat claws, or tongs, shred the pork into bite-sized pieces, discarding any large chunks of fat or bone. Place shredded pork in a large bowl.

Moisten and season

Strain the reserved cooking liquid into a measuring cup or fat separator. Spoon off excess fat if desired. Add 1/2 to 3/4 cup of the strained liquid to the shredded pork and mix gently to moisten. Fold in butter, if using, until melted and incorporated. Taste and adjust seasoning — add up to 1/2 cup more cooking liquid or 1/2 cup of the prepared barbecue sauce if you prefer a saucier result.

Sauce and finish

Stir in the apple-cider-vinegar BBQ sauce (or your preferred sauce) to taste, starting with 1/2 cup and adding more if desired. Heat the sauced pork briefly in a low oven (300°F / 150°C) covered for 10–15 minutes or in a skillet over low heat until warm throughout and sauce is tacky.

Serve

Pile the pulled pork onto buns or slider rolls. Top with coleslaw if desired and sprinkle with chopped parsley. Serve extra sauce on the side.

Leftovers: Store cooled pulled pork in an airtight container with a little reserved cooking liquid or sauce for up to 4 days in the refrigerator or up to 3 months frozen.