Pulled Pork Recipe

Prepare brine (optional but recommended)

In a large pot or bowl, combine 4 cups water, 1 cup apple cider vinegar, 2 tablespoons Kosher salt, 2 tablespoons brown sugar, 1 teaspoon whole black peppercorns and 2 bay leaves. Stir until salt and sugar dissolve. Submerge the pork shoulder in the brine; refrigerate 4–8 hours (or up to overnight) to add moisture and flavor. Remove pork from brine, rinse briefly under cold water, and pat dry with paper towels. Discard brine.

If skipping brine

Simply pat the pork shoulder dry and proceed to the Dry Rub step. Brining is optional for extra juiciness but not required.

Combine all dry rub ingredients in a small bowl: 2 tablespoons paprika, 1 tablespoon brown sugar, 1½ tablespoons Kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground cumin, ¼ teaspoon cayenne, and ½ teaspoon mustard powder (if using). Mix until uniform.

Rub: Coat the outside of the pork shoulder evenly with 2 teaspoons neutral oil. Massage the dry rub all over the pork, covering all surfaces and into any crevices. Let the rubbed pork rest at room temperature for 30–45 minutes (or refrigerate up to overnight) to allow flavors to penetrate.

Preheat oven or smoker: For oven braise, preheat oven to 300°F (150°C). If using a smoker, preheat to 225–250°F (107–121°C) and follow smoker instructions.

Sear (optional for added crust): Heat a large Dutch oven or heavy oven-safe pot over medium-high heat with 2 teaspoons neutral oil. When shimmering, sear the pork shoulder 3–4 minutes per side until browned. Use tongs to turn carefully. Remove briefly to a plate.

Aromatics and braising liquid: Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook 1–2 minutes until fragrant. Pour in 1 cup apple juice or low-sodium chicken broth and scrape up browned bits. Stir in 2 tablespoons apple cider vinegar.

Braise: Return the pork shoulder to the pot, fat side up. The liquid should come up the sides but not submerge the roast completely — add a bit more broth or water if needed. Cover tightly with lid or foil. Transfer the pot to the preheated oven and braise until fork-tender, about 3.5–5 hours for a 4 lb roast (internal temperature ~195–205°F / 90–96°C). In a smoker, cook until the same internal temp; total time will be longer (6–8+ hours) depending on smoker temp and size.

Rest: Remove the pork from the oven or smoker and transfer to a cutting board or platter. Tent loosely with foil and rest 20–30 minutes. Reserve cooking liquid.

Shred and finish: Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large chunks of fat or bone. Skim fat from the reserved cooking liquid and spoon a few tablespoons over the shredded meat to keep it moist. Stir in up to 1 cup barbecue sauce (start with 1/2 cup and add to taste), 2 tablespoons apple cider vinegar, and 1 tablespoon honey or maple syrup if you want a touch of sweetness and shine. Warm gently in a pot on low just to combine and heat through — do not overcook.

Adjust seasoning: Taste and adjust with more salt, pepper, vinegar or sauce as desired. If the sauce is too thin, simmer the reserved liquid to reduce and thicken before combining.

Serve: Garnish with chopped cilantro or parsley if desired. Serve pulled pork on buns with coleslaw, alongside roasted vegetables, or with rice. Leftovers keep well refrigerated for 3–4 days or frozen for up to 3 months.