Pulled Pork Recipe

Prepare brine

In a large heatproof container or pot, combine 8 cups hot water, 1 cup kosher salt and 1 cup light brown sugar. Stir until dissolved. Add 4 cups ice to cool the brine to near room temperature (or refrigerate until cold).

Brine the pork

Place the 4 lb pork shoulder into a container or large resealable bag. Pour the cooled brine over the pork so it is fully submerged (use a plate or weight if needed). Refrigerate for 6–12 hours (overnight is fine). This helps seasoning and moisture retention.

Remove and dry

After brining, remove pork from brine, discard brine, pat pork very dry with paper towels. Let sit uncovered in the refrigerator for 30–60 minutes if you want crisper exterior, or proceed immediately to rub.

Make the rub

In a small bowl combine 3 tbs paprika, 2 tbs dark brown sugar, 1 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp chili powder and 0.25 tsp cayenne (if using). Mix thoroughly.

Apply rub

Coat the pork shoulder evenly with 2 tbs mustard (this helps the rub adhere). Generously massage the dry rub all over the pork, pressing it into crevices. For best flavor, let the rubbed pork rest uncovered in the refrigerator for 1–4 hours (or at room temperature 30–60 minutes) to allow the rub to form a pellicle.

Preheat and set up

Preheat oven to 275°F (135°C). If using a smoker or grill for smoky flavor, set to maintain 225–275°F and prepare for indirect heat with wood chips or chunks (hickory, apple, or oak). Place a drip pan in the cooking chamber and add a cup of apple cider vinegar and a cup of apple juice to keep the environment moist.

Roast or smoke the pork

Place the pork shoulder fat-side up on a rack in a roasting pan (or directly on the grill grates over indirect heat). Pour 1 cup stock or 1 cup apple juice into the drip pan (not over the rub). Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Cook low and slow until internal temperature reaches 195–205°F (90–96°C). This typically takes 5–8 hours for a 4 lb shoulder at 275°F (longer at lower temps).

Spritzing (optional)

Every 60–90 minutes during cooking, mist or brush the pork with a mixture of ½ cup apple cider vinegar and ½ cup apple juice (or use plain apple juice) to keep the surface moist and help develop bark.

Wrap (Texas crutch) — optional

When the pork reaches about 160–170°F and has developed a deep mahogany bark, you may wrap it tightly in heavy-duty aluminum foil or butcher paper with 2 tbs butter and 2–3 tbs of apple juice inside to speed up the cooking and retain moisture. Return to heat and continue until 195–205°F.

Rest the pork

Once the shoulder reaches 195–205°F, remove it from heat and let it rest (still wrapped if used) for 30–60 minutes. Resting lets juices redistribute and makes shredding easier.

Shred and finish

Unwrap the pork and use two forks or meat claws to pull the pork into shreds. Discard excess fat and any tough bits. In a large bowl combine shredded pork with 1 cup barbecue sauce, 2 tbs mustard, and 1 tbs Worcestershire sauce; toss to coat. Taste and add additional sauce, salt, or a tablespoon of butter for sheen and richness if desired.

Serve pulled pork on buns or rolls topped with coleslaw and pickles if desired. Keep leftover pork refrigerated in airtight container for up to 4 days or freeze for up to 3 months.