Ponyshoe Pulled Pork Recipe

Trim and score

Trim any excessive hard fat from the pork shoulder, leaving a thin fat cap to keep meat moist. Pat the pork dry with paper towels and score the fat in a shallow crosshatch to help the rub adhere.

Make the dry rub

In a bowl combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, ground mustard, kosher salt, and black pepper. Mix until evenly distributed.

Rub and marinate the pork: Drizzle pork with olive oil and Worcestershire sauce, then massage the dry rub all over the surface, pressing into the scored fat. Place pork in a large covered container or resealable bag and refrigerate for at least 4 hours, ideally overnight (up to 24 hours) to let flavors penetrate.

Bring to room temperature: Remove the pork from the refrigerator 30–45 minutes before cooking to take the chill off; preheat your oven or smoker while the meat rests.

Oven method (low and slow)

Preheat oven to 275°F (135°C). Place the pork fat-side up in a deep roasting pan or Dutch oven. Pour apple cider vinegar and 1 cup water into the bottom of the pan (this creates steam and keeps the meat moist). Cover tightly with a lid or heavy-duty foil. Roast until the internal temperature reaches 195–205°F (90–96°C), about 5–6 hours for a 4 lb shoulder. Check after 4 hours; if the pan looks dry add a few tablespoons of water or apple juice.

Smoker or grill method

Preheat smoker to 225–250°F (107–121°C) with wood of choice (apple, hickory, or oak). Place pork fat-side up on the grate. Maintain steady smoke and temperature, adding a pan with 1 cup apple juice or apple cider under the pork to catch drippings and provide moisture. Smoke until internal temperature reaches 195–205°F (90–96°C), about 1.25–1.5 hours per pound. If the exterior stalls around 160–170°F, you may wrap in foil (Texas crutch) with a splash of apple juice to speed through the stall.

Rest the pork: Once the pork reaches target temperature and the connective tissue is rendered (meat should feel very tender when probed), remove from heat and let rest, loosely tented with foil, for 30–45 minutes. Reserve the cooking juices.

Shred: Transfer the rested pork to a large cutting board or shallow pan. Using two forks or meat claws, pull the pork apart into shreds. Discard excess fat and the bone if present. Toss the pork with 1 cup barbecue sauce and 2 tablespoons yellow mustard to coat evenly. Add a few tablespoons of reserved cooking juices (or apple juice) as needed to keep the meat moist and saucy.

Adjust seasoning and texture: Taste and add salt, pepper, or additional barbecue sauce to preference. If you want a tangier profile, stir in 1–2 tablespoons of apple cider vinegar or a splash of reserved pan juices.

Toast buns: Heat a skillet or griddle over medium heat. Butter the cut sides of buns and toast, cut-side down, until golden, about 1–2 minutes.

Build sandwiches: Pile 1/2 to 3/4 cup of pulled pork onto each toasted bun bottom. Top with 1/2 cup prepared coleslaw (or to taste), optional pickled jalapeños, and a sprinkle of chopped parsley. Crown with bun top and serve immediately.

Leftovers: Store cooled pulled pork in an airtight container with a little reserved cooking liquid or extra barbecue sauce to keep moist. Refrigerate up to 4 days or freeze up to 3 months.