Pulled Pork Recipe

Prepare brine

In a large pot or mixing bowl, combine cold water, kosher salt, brown sugar, black peppercorns, and bay leaves. Stir until salt and sugar mostly dissolve. Chill until cool if any warming occurred.

Submerge the pork shoulder in the brine, cover, and refrigerate for 6–12 hours (overnight preferred). This firms the meat and seasons it throughout.

After brining, remove pork and pat very dry with paper towels. Discard brine and let the meat rest at room temperature for 30 minutes before applying rub.

In a small bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne (if using). Mix thoroughly to create an even rub.

Rub 1 tablespoon olive oil evenly over the outside of the pork shoulder to help the rub adhere. Generously coat the entire pork with the dry rub, pressing it into all crevices. Let rest 15–30 minutes to allow the rub to meld with the meat (or refrigerate up to 2 hours for deeper flavor).

Option A — Oven (low and slow)

Preheat oven to 275°F (135°C). Place sliced onion and smashed garlic in the bottom of a wide roasting pan or Dutch oven. Add apple juice or chicken broth and apple cider vinegar to the pan. Set the rubbed pork shoulder on top, fat side up. Cover tightly with a lid or aluminum foil. Roast for about 4–6 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily with tongs. Check after 3.5 hours and every 30–45 minutes after that; if pan becomes dry, add a few tablespoons of water or broth.

Option B — Slow Cooker

Place sliced onion and garlic in the bottom of the slow cooker. Add apple juice (or broth) and apple cider vinegar. Place the rubbed pork on top. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until meat reaches 195–205°F and is fall-apart tender.

When done, remove the pork to a large cutting board and tent with foil. Let rest 20 minutes to allow juices to redistribute.

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large chunks of excess fat and the bone if present. Reserve 1/2–1 cup of the cooking liquid (pan juices) to keep the meat moist.

Transfer shredded pork to a large bowl, add reserved cooking liquid a little at a time to moisten, then fold in bbq sauce to taste (start with 1/2 cup and add up to 1 cup). Taste and adjust seasoning with salt or extra vinegar (a teaspoon at a time) if desired.

If you want a slightly caramelized finish, spread the sauced pork on a rimmed sheet pan and broil for 3–5 minutes, watching closely, to crisp some edges. Toss and broil again briefly for even crisping.

Garnish with chopped fresh parsley if desired and serve warm on buns, tacos, or alongside sides.