Bbq Pulled Pork Recipe

Trim and rub

Trim excess large exterior fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the meat dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground mustard, and cayenne. Rub yellow mustard all over the pork (this helps the dry rub adhere), then evenly coat with the dry rub, pressing it into the meat.

Prepare cooking liquid

In a measuring cup whisk together apple cider vinegar, chicken broth (or water), Worcestershire sauce, and liquid smoke (if using). This will keep the pork moist during cooking and add tang.

Slow-cook (oven or slow cooker)

Oven method: Preheat oven to 300°F (150°C). Place the pork in a deep roasting pan or Dutch oven fat-side up. Pour the prepared cooking liquid into the pan (not over the rub) so it pools around the meat. Cover tightly with a lid or heavy-duty foil. Roast until the pork is very tender and an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 4–5 hours for a 4 lb shoulder (time varies by size). Slow-cooker method: Put the pork into the slow cooker, pour the cooking liquid around it, cover, and cook on LOW for 8–10 hours or HIGH for 5–6 hours until fork-tender.

Rest and shred

Remove the pork to a large tray and let rest, covered loosely with foil, for 20–30 minutes. Reserve the cooking liquid. Using two forks or meat shredders, shred the pork into bite-sized strands, discarding large pieces of fat and the bone if present.

Moisten and season shredded pork

Skim any fat from the reserved cooking liquid and spoon 1/2 to 1 cup of it over the shredded pork to keep it moist and flavorful. Stir in 1 to 1 1/2 cups of the barbecue sauce (reserve some for serving). Taste and adjust: add up to 2 tablespoons apple cider vinegar for brightness, 1 tablespoon brown sugar to balance acidity if needed, or a splash of hot sauce for heat. Keep warm in a covered pan, low oven (200°F / 95°C), or in the slow cooker on WARM until ready to serve.

If using store-bought sauce, pour 2 cups into a bowl and whisk in 2 tablespoons apple cider vinegar and 1 tablespoon brown sugar if you prefer a sweeter sauce. Add 1 teaspoon hot sauce if you want extra heat. Warm the sauce gently on the stovetop or in the microwave before mixing with the pork so it blends smoothly. Reserve about 1/2 cup for serving alongside the sandwiches.

Toast rolls

Split the rolls and lightly butter the cut sides. Place them cut-side down on a sheet pan and toast in a 375°F (190°C) oven for 5–7 minutes or until golden, or toast in a skillet over medium heat until lightly browned.

Assemble sandwiches

Pile 1/3 to 1/2 cup (or more, to preference) of warm pulled pork onto the bottom half of each roll. Spoon a little reserved barbecue sauce over the pork if desired. Top with 1–2 tablespoons of coleslaw (if using) and a pickle slice, then place the top half of the roll. Serve immediately with extra sauce on the side.

Storage

Cool leftover pork to room temperature within 2 hours and refrigerate in an airtight container for up to 4 days, or freeze up to 3 months. Reheat gently in a skillet with a splash of reserved cooking liquid or in a covered pan in a 300°F oven until warmed through.