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Ingredients
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Pork and rub
Moisture and finishing
Method
Pork and rub
- 1
Trim and prepare
Remove pork from refrigerator and pat dry with paper towels. Trim large excess fat caps if thicker than 1/2 inch, leaving a thin layer to keep meat moist. Let the pork rest at room temperature for 30 minutes while you prepare the rub.
- 2
Make the dry rub
In a small bowl combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, and chili powder (if using). Mix thoroughly to redistribute the salt and sugar.
- 3
Apply binder and rub
Rub the mustard all over the surface of the pork butt (this acts as a binder and won’t flavor strongly after cooking). Generously apply the dry rub, pressing it into the meat so it adheres to all surfaces and into any crevices.
Cooking
- 4
Low-and-slow oven method (recommended)
Preheat oven to 275°F (135°C). Place the pork butt fat-side up on a wire rack set in a rimmed roasting pan or on a baking sheet lined with foil. Pour 1/4 cup apple cider vinegar and 1/4 cup water into the bottom of the pan (not over the pork) to provide steam and catch drippings. Insert a probe thermometer into the thickest part of the meat avoiding bone. Roast, uncovered, until the internal temperature reaches 195–205°F (90–96°C). For a 4 lb pork butt this typically takes 4 to 6 hours; start checking at 4 hours. The meat should be very tender and the probe should slide in with little resistance.
- 5
Alternative: Slow cooker
Place the rubbed pork butt in a slow cooker. Add the apple cider vinegar and water to the bottom. Cook on LOW for 8–10 hours or HIGH for 4–6 hours until meat reaches 195–205°F and pulls apart easily.
- 6
Optional: Finish on high heat
If you want a barkier crust, during the last 15 minutes transfer pork to a 425°F (220°C) oven or place under broiler for 5–10 minutes watching closely to avoid burning. For a smoker, increase heat at the end or crank up to 300–325°F for 20–30 minutes.
Resting, shredding, and serving
- 7
Rest
Remove pork from oven/slow cooker and tent loosely with foil. Let rest for 20–30 minutes; this lets juices redistribute and makes shredding easier.
- 8
Shred
Using two forks or meat claws, pull the pork apart into large shreds. Discard any excess large pieces of fat or gristle. If desired, mix in 1/2 cup of warmed barbecue sauce or reserve sauce on the side. For moister pulled pork, stir in a few tablespoons of the pan juices or cooking liquid to taste.
- 9
Serve
Serve pulled pork on buns with coleslaw, or as a main with sides. Leftovers keep well in the refrigerator for 3–4 days or freeze for up to 3 months.