Big Pig Recipe

Prepare rub

In a medium bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard and crushed red pepper flakes. Mix thoroughly to form a uniform dry rub.

Trim and coat

Pat the pork shoulder dry with paper towels. Trim any excessively thick fat cap, leaving a thin layer for moisture and flavor (about 1/4 inch). Rub yellow mustard over the entire surface of the pork (acts as adhesive), then press the dry rub all over the pork, covering all sides and into crevices. Place the pork in a large resealable bag or container and pour apple cider vinegar and olive oil over it. Seal and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.

Bring to room temperature

Remove the pork from the refrigerator 1 hour before cooking to come to near room temperature. Preheat your oven or smoker during this time to the target cooking temperature (see next step).

Preheat and set up

Preheat smoker to 225°F (107°C) for authentic smoky flavor. If using an oven, preheat to 250°F (121°C). Place a water pan in the smoker or oven to maintain humidity. Position the pork fat-side up on a rack in a roasting pan or directly on the smoker grates.

Low and slow cook

Cook the pork until the internal temperature reaches 195–205°F (90–96°C) and the meat is tender enough to pull easily with forks. At 225–250°F this will typically take 1.25–1.5 hours per pound, so for a 6 lb shoulder plan on 7.5–9 hours. Every 60–90 minutes, baste the pork with the mop (see next section) to maintain moisture and build flavor.

Wrap (optional)

When the pork reaches an internal temp of ~160–170°F (71–77°C) and has a nice dark bark, you may wrap it tightly in foil (Texas crutch) with 1/2 cup apple juice and 2 tablespoons butter to speed through the stall. Return to the smoker/oven until 195–205°F (90–96°C).

Rest

When pork reaches desired temperature and probe-tender, remove from heat and let rest, wrapped, for 30–60 minutes. This allows juices to redistribute and makes pulling easier.

Make the mop

In a small saucepan combine apple juice, apple cider vinegar, light brown sugar, and butter. Warm gently until butter melts and sugar dissolves. Keep warm in a covered container and use to baste the pork every 60–90 minutes during cooking. If you collected drippings, whisk in up to 1/2 cup to deepen flavor.

Finish barbecue sauce

In a separate saucepan combine prepared barbecue sauce, honey and Worcestershire. Warm over low heat, stirring until blended. Reserve for serving and for tossing with pulled pork if desired.

Shred pork

Unwrap the rested pork and using two forks or meat claws, shred the meat into large and small pieces, discarding excess fat and bone. Toss shredded pork with some of the reserved barbecue sauce (start with 1 cup and add to taste).

Assemble sandwiches

Toast buns if desired. Pile warm pulled pork onto buns, top with pickles and a scoop of coleslaw. Garnish with chopped parsley. Serve extra sauce on the side.

Storage

Refrigerate leftover pulled pork in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in a covered pan with a splash of apple juice or sauce to restore moisture.