Jackson's Pork Bbq Recipe

Trim and season

Pat the pork shoulder dry with paper towels. Trim excess large pockets of fat but leave a good fat cap for flavor (about ¼ inch). Rub the entire pork with the yellow mustard (this helps the dry rub adhere).

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne. Massage the dry rub evenly all over the pork, pressing so it adheres. Let rest at room temperature while you prepare the smoker or for at least 30 minutes in the refrigerator (up to overnight, covered).

Prepare your smoker or oven: for smoking, preheat to 225°F (107°C) using hardwood like apple or hickory. For oven method, preheat to 275°F (135°C). Place a drip pan under the grate or roasting rack and add 1 cup apple cider vinegar + 1 cup water to the pan (this adds moisture and a mild tang during cooking).

Smoke or roast the pork: place the pork shoulder fat side up on the smoker or on a rack in a roasting pan. Cook at target temperature until internal temperature reaches 195–205°F (90–96°C) — this will take about 6–8 hours at 225°F, or 4–5 hours at 275°F. Check every hour after the first 3 hours. If using a smoker, add wood chunks as needed to maintain smoke. Optionally spritz the pork every 45–60 minutes with a 1:1 mixture of apple cider vinegar and water to keep the surface moist.

When the pork hits about 165°F (74°C), it may hit a stall. Continue cooking; if you want to speed up tenderness after the stall, wrap the shoulder tightly in foil (the Texas crutch) with a splash of the vinegar-water mixture and return to the heat until the internal temperature reaches 195–205°F (90–96°C).

Rest and shred: remove the pork from the heat and let rest, wrapped, for 30–45 minutes. Unwrap and use two forks or meat claws to pull the pork into shreds. Discard large pieces of fat. Reserve any juices in the pan — skim fat and set aside to thin sauce if needed.

Make the base: in a medium saucepan over medium heat, warm the vegetable oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add remaining sauce ingredients: stir in the ketchup, brown sugar, ½ cup apple cider vinegar, Worcestershire sauce, Dijon mustard, hot sauce (if using), liquid smoke (if using), salt, and black pepper. Bring to a gentle simmer.

Simmer and adjust: reduce heat to low and simmer gently, uncovered, 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust acidity (more vinegar), sweetness (more sugar), or heat (more hot sauce) as needed. If sauce is too thick, add a tablespoon or two of reserved pork juices or water to reach desired consistency.

Finish: remove from heat and let cool slightly. For a smooth sauce, use an immersion blender or transfer to a blender and puree until smooth. Keep warm until ready to toss with pulled pork.

Combine pork and sauce: place shredded pork in a large bowl or in a shallow roasting pan. Pour 1 to 2 cups of Jackson's BBQ Sauce over the pork (reserve extra to serve). Toss gently to coat, adding reserved pan juices a tablespoon at a time if you want a looser texture. Taste and add more sauce, salt, or pepper to preference.

Warm and finish: if the pork cooled while shredding, place the sauced pork in a low oven (250°F / 120°C) for 20–30 minutes to meld and warm through, or heat gently on the stovetop over low heat, stirring occasionally.

Serve: pile the pulled pork onto buns, top with pickles and coleslaw if using, and spoon extra sauce on the side. Leftover pork stores well refrigerated up to 4 days or frozen up to 3 months.