Pulled Pork Recipe

Prepare brine

In a large container or pot, dissolve 1 cup kosher salt and 1/2 cup brown sugar in 16 cups (4 liters) of cold water. Stir until fully dissolved and chill until cold.

Trim excess silver skin from the pork shoulder, leaving a thin fat cap (about 1/4 inch). Place the pork in the brine, fully submerged (use a plate to weigh down if needed). Refrigerate and brine for 4–8 hours (overnight up to 12 hours for deeper seasoning).

Remove pork from brine, rinse under cold water, and pat very dry with paper towels. Let rest uncovered in the refrigerator for 1 hour to dry the surface (this helps form a better bark).

If using injection: combine 1 cup apple juice, 1/4 cup apple cider vinegar, 1/2 cup chicken broth, and 1 tsp kosher salt. Use a meat injector to inject evenly into several spots in the pork shoulder (about 12–16 injections), concentrating in thicker areas. Refrigerate briefly while preparing rub and smoker/oven.

Combine all dry rub ingredients (paprika, dark brown sugar, black pepper, 2 tbsp kosher salt, garlic powder, onion powder, cumin, dry mustard, and cayenne) in a bowl and whisk until uniform.

Evenly coat the entire pork shoulder with the rub, pressing it into the meat. For best flavor, let the rubbed pork rest in the refrigerator for 1–4 hours (or up to overnight) wrapped loosely to allow flavors to penetrate. If you brined earlier and dry-rinsed, use less additional salt in the rub as noted.

Preheat smoker to 225°F (107°C). If using an oven or grill, set it to maintain 225–250°F (107–121°C). Place a drip pan under the grate and add the quartered onion and crushed garlic to the pan to aromatize and collect juices.

Place the pork shoulder fat-side up on the smoker/grill rack above the drip pan. Insert a probe thermometer into the thickest part of the meat without touching bone. Close the lid and smoke/roast until internal temperature reaches 160–165°F (71–74°C), about 5–7 hours depending on size.

Prepare mop: mix 1/2 cup apple cider vinegar with 1/2 cup water. Every 45–60 minutes, open the smoker/grill briefly and brush or mop the pork with the mixture to keep the surface moist and add tang. If not using a smoker and you want smoky flavor, brush lightly with 1 tsp liquid smoke diluted into the mop.

When the pork reaches 160–165°F, wrap it tightly in heavy-duty foil (double layer) or butcher paper to help push through the stall. Return to the smoker/oven and continue cooking until the internal temperature reaches 200–205°F (93–96°C). This can take an additional 2–4 hours.

Once 200–205°F is reached, remove pork from heat and let rest, still wrapped, for 45–60 minutes. Resting lets juices redistribute and makes pulling easier.

Unwrap the pork, discard excess fat and any large bits of charred exterior if desired. Using two forks or meat claws, shred the pork into bite-sized pieces. Remove and discard any large pieces of connective tissue that don't break down.

Mix in 1 cup barbecue sauce to taste, or serve sauce on the side. If the pulled pork seems dry, add 1/4–1/2 cup of reserved pan juices or a splash of apple juice while mixing. Adjust seasoning with salt and pepper to taste.

Serve warm on buns with pickles, coleslaw, or your preferred sides.