Horseshoe Pulled Pork Recipe

Prep the pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and ground cumin. Rub the spice mix all over the pork, pressing it into the meat. Let rest at room temperature for 30 minutes or refrigerate up to overnight (bring to room temp before cooking).

Sear and braise

Preheat oven to 300°F (150°C). Heat 1 tablespoon vegetable oil in a heavy Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until deeply browned, 3–5 minutes per side. Remove pork and set aside. Add quartered onion to the pot and cook 2–3 minutes to soften, scraping up browned bits. Return pork to the pot, add chicken or beef stock and apple cider vinegar. The liquid should come up about 1/3 of the way on the pork; add a touch more stock or water if needed.

Braise low and slow

Cover the pot with a tight-fitting lid and transfer to the oven. Braise until the pork is fork-tender and easily shreds, about 3 to 3.5 hours for a 3-lb shoulder (time will vary with size). Check after 2 hours and add a little more liquid if the pot is dry.

Shred and finish

Remove the pork from the pot to a cutting board and let rest 10 minutes. Use two forks (or a stand mixer on low with the paddle removed) to shred the meat, discarding large bits of fat and the bone. Skim any fat from the braising liquid, then stir in 3 tablespoons barbecue sauce and adjust seasoning to taste. Toss shredded pork with the sauce; if you want juicier meat, add 1/4–1/2 cup of reserved braising liquid.

Prep potatoes

Preheat oven to 425°F (220°C) if roasting. Cut potatoes into 1/3–1/2-inch fries. Soak cut potatoes in cold water for 20–30 minutes to remove excess starch, then drain and dry thoroughly on clean kitchen towels.

Cook fries

For oven fries: Toss dried fries with 3 tablespoons vegetable oil, 1 tsp kosher salt, and 1/2 tsp pepper. Spread in a single layer on a parchment-lined or lightly oiled baking sheet and roast for 25–35 minutes, flipping halfway, until golden and crisp. For frying: heat 2–3 inches of oil to 325°F (163°C), fry in batches 4–6 minutes until tender, drain, then increase oil to 375°F (190°C) and fry again 1–2 minutes until crisp; drain on paper towels and season immediately with salt and pepper.

Make roux

In a medium saucepan over medium heat melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is golden and smells slightly toasty (this cooks off the raw flour taste).

Add milk and thicken

Slowly whisk in 1.5 cups whole milk, a little at a time, to avoid lumps. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish with cheese

Reduce heat to low. Whisk in 2 ounces softened cream cheese until smooth, then stir in 2 cups grated sharp cheddar a handful at a time, stirring until melted and silky. Season with 3/4 teaspoon salt, 1/2 teaspoon ground mustard, and a pinch (1/8 tsp) cayenne. Keep warm over the lowest heat, stirring occasionally; if the sauce is too thick, loosen with 1–2 tablespoons milk.

Plate a generous bed of fries on each serving plate (about half the fries per plate for 4 servings). Pile 3/4 to 1 cup of warm pulled pork over the fries.

Ladle 1/4–1/3 cup of cheese sauce over the pork and fries, making sure to coat evenly. Sprinkle chopped parsley and sliced green onions over the top and add pickled jalapeños if using for heat and acidity.

Serve immediately while fries are crisp and cheese sauce is warm. Provide extra barbecue sauce and hot sauce at the table if desired.