Pulled Pork By The Pound Recipe

Trim excess exterior silverskin from the pork shoulder, leaving a thin fat cap to baste during cooking. If the shoulder is tied, leave or retie to keep shape.

Prepare brine: in a large pot combine 2 liters water, kosher salt, brown sugar, smashed garlic cloves, peppercorns and bay leaves. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool to room temperature.

Add 1 liter of ice to the cooled brine to ensure it is cold. Submerge the pork shoulder fully in the brine in a nonreactive container or large resealable bag. Refrigerate for 6–12 hours (overnight for best flavor).

Remove pork from brine, discard brine, and pat pork very dry with paper towels. Let rest at room temperature for 30–45 minutes before applying rub.

In a bowl combine paprika, dark brown sugar, kosher salt, black pepper, cumin, garlic powder, onion powder, chili powder, mustard powder and cayenne (if using). Mix thoroughly so there are no lumps.

Rub oil over the exterior of the pork shoulder to help the spice mix adhere (use about 2 tbs). Generously apply the dry rub to all sides of the pork, massaging it into crevices. Let the rubbed pork sit on a tray for 30 minutes to absorb flavors (or refrigerate up to 4 hours, uncovered, for a drier surface that forms a better bark).

Oven Method (low and slow)

Preheat oven to 120°C (250°F). Place the pork shoulder on a rack set inside a roasting pan. Pour stock and apple cider vinegar into the bottom of the pan (do not pour over the rubbed surface). Cover tightly with foil. Roast until internal temperature reaches 93–95°C (200–203°F), about 6–8 hours for a 2 kg shoulder. Start checking internal temperature after 5 hours.

Alternatively — Slow Cooker Method

Place pork shoulder in the slow cooker, add stock and apple cider vinegar to the base (again avoid washing the rub away). Cook on low for 8–10 hours until fork-tender and internal temperature is 93–95°C (200–203°F).

Alternatively — Smoker/Grill

Preheat smoker to 110–120°C (225–250°F). Place shoulder fat-side up and smoke until internal temperature reaches 93–95°C (200–203°F), typically 1.5–2 hours per 0.5 kg. Optionally spritz with a mix of apple cider vinegar and water every 45–60 minutes to keep surface moist. For a crisper bark, finish unwrapped for the last 30–60 minutes.

Once the pork reaches target temperature and is very tender, remove from heat and transfer to a cutting board. Tent loosely with foil and let rest for 30–45 minutes — this allows juices to redistribute and makes shredding easier.

Use two forks or meat claws to pull the pork into shreds. Remove and discard any large pieces of excess fat or bone fragments. If desired, reserve some of the pan juices (skim fat) and fold into the shredded pork to moisten; add up to 1 cup stock or 1/2–1 cup barbecue sauce as needed to reach desired consistency.

Taste and adjust seasoning: add salt, pepper, or more barbecue sauce to taste.

Serve warm on hamburger buns or slider rolls topped with coleslaw and a sprinkle of chopped parsley or chives. Leftovers keep in an airtight container in the refrigerator for 3–4 days or frozen for up to 3 months.