Pulled Pork Recipe

Trim & Pat Dry

Trim excess large pockets of fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the pork dry with paper towels so the rub will adhere.

Make the rub

In a small bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cumin, ground mustard, and optional cayenne. Mix thoroughly.

Apply rub

Rub the spice mixture evenly all over the pork shoulder, pressing it into any crevices. For best flavor, wrap the rubbed pork and refrigerate for 2–12 hours (overnight) to let the seasoning penetrate. If short on time, proceed immediately.

Preheat & Prepare

Preheat your oven to 300°F (150°C). Place the quartered onion and smashed garlic in the bottom of a large Dutch oven or roasting pan to create a flavor bed.

Add pork & liquids

Set the rubbed pork shoulder on top of the onion and garlic. Pour apple cider vinegar and chicken broth (and apple juice if using) around — not over — the pork to avoid washing off the rub. The liquid should come up about 1–1.5 inches; you do not need to submerge the pork.

Cover & cook

Cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven and braise at 300°F (150°C) until the pork is fork-tender and internal temperature reaches about 195–205°F (90–96°C). For a 4 lb shoulder plan on 4–5 hours; larger shoulders may take longer. Check after 3.5 hours and every 30–45 minutes thereafter.

Optional finish for bark

If you want a crustier exterior (bark), remove the lid for the last 30–45 minutes of cooking and increase the oven to 350°F (175°C). Baste any rendered juices over the pork while it finishes.

Rest & Shred

Carefully transfer the pork to a large cutting board or bowl and let it rest, loosely tented, for 15–20 minutes. Using two forks or meat claws, shred the pork into bite-sized strands, removing any large pieces of fat or bone as you go.

Moisten & season to taste

Skim any fat from the cooking liquid left in the pot, then spoon 1/2 to 1 cup of the strained braising liquid and 1/2 to 1 cup barbecue sauce into the shredded pork, tossing to moisten. Taste and add more salt, pepper, or sauce as needed.

Serve

Pile pulled pork onto buns, top with pickles or coleslaw if desired, and garnish with chopped cilantro or parsley. Serve immediately with extra barbecue sauce on the side.

Storage

Cool leftovers to room temperature then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or broth to restore moisture.