Pulled Pork Recipe

Trim and dry

Pat the 4 lb pork shoulder dry with paper towels. Trim away any excessively thick fat cap (leave about 1/4 inch for flavor).

Make the rub

In a small bowl combine 2 Tbs kosher salt, 3 Tbs packed brown sugar, 2 Tbs paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp cayenne. Mix until uniform.

Apply the rub

Generously rub the spice mixture all over the pork, massaging into any crevices. If time allows, wrap and refrigerate for 2–12 hours to let flavors penetrate (optional). If refrigerating, bring pork back to room temperature for 30–60 minutes before cooking.

Prepare the cooking vessel

Preheat oven to 300°F (150°C) if using oven method. Place the quartered onion, 4 smashed garlic cloves and 2 bay leaves in the bottom of a large Dutch oven or roasting pan. Pour in 1 cup chicken or beef stock and 1 cup apple cider vinegar; the liquid should come up slightly but not submerge the pork.

Sear (optional but recommended)

Heat 1–2 Tbs neutral oil in a heavy skillet over medium-high heat. Sear the pork 2–3 minutes per side until a deep brown crust forms, then transfer to the prepared Dutch oven on top of the aromatics.

Cover and cook

Cover the Dutch oven with a tight-fitting lid (or tent with foil) and roast in the preheated oven at 300°F (150°C) for 3.5–4.5 hours, or until the pork reaches an internal temperature of 195–205°F (90–96°C) and pulls apart easily. Alternatively, for slow cooker: place pork and aromatics in slow cooker, pour liquids around it, cover and cook on low for 8–9 hours or high for 4–5 hours.

Rest

When target temperature is reached, remove pork from the oven/slow cooker and let it rest, covered loosely with foil, for 20–30 minutes to let juices redistribute.

Shred the pork

Using two forks or meat claws, pull the pork apart into shreds, removing and discarding any large pieces of excess fat or bone. Mix shredded meat with the cooking juices in the pot to keep it moist — if there is a lot of fat, skim and discard excess fat first.

Finish with sauce

Stir in up to 1 cup barbecue sauce to taste — start with 1/2 cup and add more if you like it saucier. Heat briefly on low on the stovetop or return to a warm oven for 10 minutes so sauce integrates with the pork.

Serve

Serve the pulled pork on hamburger buns (8 buns), topped with pickles or coleslaw if desired and sprinkled with 2 Tbs chopped fresh parsley for color. Leftover pork keeps in the refrigerator for 3–4 days or freezes for up to 3 months.