Pulled Pork Recipe
Make Pulled Pork Recipe in just 5h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Rub
Cooking Liquid and Finishing
To Serve
Method
Pork and Rub
- 1
Trim and Pat Dry
Trim excess thick fat from the pork shoulder, leaving a thin layer for flavor. Pat the meat thoroughly dry with paper towels so the rub adheres.
- 2
Make the Dry Rub
In a small bowl combine kosher salt, granulated sugar, brown sugar, paprika, black pepper, garlic powder, onion powder and cayenne (if using). Mix until uniform.
- 3
Apply the Rub
Spread the yellow mustard over the surface of the pork shoulder (this helps the rub stick). Generously rub the dry spice mix all over the pork, pressing it into crevices. Let the pork sit at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, let it sit 30 minutes at room temperature before cooking).
Cooking Liquid and Finishing
- 4
Choose Cooking Method
You can cook the pork low and slow in an oven, slow cooker, or smoker. The directions below use an oven/braising method; for slow cooker use same liquids and cook on low 8–10 hours; for smoker, smoke until internal temp reaches target, spritzing with apple juice.
- 5
Preheat and Prepare
Preheat oven to 300°F (150°C). Place the rubbed pork shoulder fat-side up in a large roasting pan or Dutch oven with a rack or directly in the pot. Pour the chicken/pork broth, apple cider vinegar and apple juice into the bottom of the pan (not over the rub). Add 2 tbs butter in bits around the meat.
- 6
- 7
Rest
Remove pork from oven and transfer to a cutting board or pan. Let rest, covered loosely with foil, for 20–30 minutes to allow juices to redistribute.
- 8
Shred and Finish with Sauce
Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and bone. Skim fat from the braising liquid, then stir the braising liquid into the shredded pork along with the barbecue sauce to taste (start with 1 cup). Warm in a pan over low heat for 5–10 minutes so flavors meld. Adjust seasoning with salt and pepper if needed.
To Serve
- 9
Assemble Sandwiches
Toast buns if desired. Pile pulled pork onto bottoms of buns, spoon additional sauce or pan juices over meat, top with sliced pickles and/or coleslaw, and place bun tops. Serve immediately.
- 10
Storage
Cool leftover pork completely, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth or sauce to keep moist.