Pulled Pork Recipe

Mix dry rub

In a small bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne (if using). Stir until evenly blended.

Pat the pork shoulder dry with paper towels. Rub the mustard evenly over the entire surface of the pork (this helps the rub adhere). Generously apply the dry rub, pressing it into the meat so all surfaces are coated. Reserve any excess rub for later.

Preheat oven to 300°F (150°C). Heat a large heavy Dutch oven or ovenproof pan over medium-high heat and add 1–2 tablespoons neutral oil. When shimmering, sear the pork shoulder on all sides until deeply browned, about 4–6 minutes per side. Transfer seared pork to a plate.

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook briefly, 2–3 minutes, until they begin to soften and brown at the edges. Deglaze the pan with 1/4 cup of the apple cider vinegar, scraping up browned bits from the bottom.

Place the seared pork shoulder back into the Dutch oven, fat side up. Add the remaining apple cider vinegar, apple juice, chicken stock, Worcestershire sauce, mustard, and bay leaves. The liquid should come up about 1–1.5 inches on the pork—do not fully submerge the meat.

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 4 hours, or until the pork is fork-tender and pulls apart easily (internal temperature should be around 195–205°F/90–96°C). Check once after 2 hours and baste the pork with cooking juices if the surface looks dry.

If you prefer a crustier exterior, remove the lid for the last 20–30 minutes of cooking to allow the top to dry and brown further.

Carefully transfer the pork to a large cutting board or platter and tent loosely with foil. Let rest for 15–20 minutes to let juices redistribute.

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and the bay leaves. Reserve the braising liquid: skim off excess fat from the surface and spoon off 1/2 to 1 cup of liquid to mix into the shredded pork for moisture and flavor. If desired, strain the remaining cooking liquid and simmer briefly on the stovetop until slightly reduced to make a pan sauce.

Place the shredded pork in a large bowl. Add 1/2 to 1 cup of the reserved braising liquid and 1 cup of barbecue sauce (start with 1/2 cup and add more to taste). Toss to combine and adjust seasoning with salt and pepper if needed. Warm gently on low if necessary until heated through.

Serve the pulled pork on buns or tortillas with pickles or coleslaw and a sprinkle of chopped parsley if using. Leftovers will keep in an airtight container in the refrigerator for 3–4 days or can be frozen for up to 3 months.