Pulled Pork Recipe

Prepare the brine

In a large pot or heatproof bowl, combine 6 cups water, 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 teaspoon whole black peppercorns and 1 bay leaf. Stir until salt and sugar dissolve. Cool brine completely to room temperature (use ice if needed).

Brine the pork

Place the 3 lb pork butt in a non-reactive container or large zip-top bag. Pour cooled brine over pork ensuring meat is submerged. Refrigerate for 4–8 hours (minimum 4 hours) to improve seasoning and moisture. Remove pork from brine, discard brine, and pat pork dry thoroughly with paper towels.

Combine the dry rub ingredients in a small bowl: 2 tbsp paprika, 1 tbsp brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin and 1 tsp cayenne (optional). Mix until uniform.

Rub oil (1 tbsp) evenly over the surface of the patted-dry pork. Generously apply the dry rub, pressing it into all sides of the pork so there is a good crust. Let the rubbed pork sit at room temperature for 20–30 minutes while you preheat the oven or prepare your smoker.

Oven method (low and slow)

Preheat oven to 275°F (135°C). Place pork fat-side up on a rack in a roasting pan or Dutch oven. Add 1 cup apple cider vinegar and 1 cup apple juice or chicken stock to the bottom of the pan (not over the pork). Cover tightly with a lid or foil and roast for 3 hours.

After 3 hours, remove cover and continue roasting until an internal temperature of 195–205°F (90–96°C) is reached and the meat is very tender and falling-apart—usually another 1.5–2 hours depending on size. If using a smoker, maintain 225–250°F and smoke until 195–205°F internal temp (allow similar total time).

During the last 30–45 minutes, baste occasionally with pan juices. If the pork surface is browning too quickly, tent loosely with foil.

Remove pork from oven/smoker and transfer to a cutting board or tray. Tent loosely with foil and rest for 20–30 minutes to allow juices to redistribute.

Use two forks or meat claws to shred the pork into bite-sized pieces, discarding excess fat and the bone if present. Mix in any reserved pan juices (strain if desired) to keep meat moist.

Place shredded pork in a large bowl or back in the warm pan. Stir in up to 1 cup barbecue sauce (start with 1/2 cup and add more to taste) and 2 tablespoons butter if using, to add gloss and richness. Adjust seasoning with salt and pepper if needed.

Serve on buns or rolls topped with coleslaw and pickles as desired. Leftovers keep well refrigerated for 3–4 days or frozen for up to 3 months.