Pulled Pork 10 Oz Recipe

Prepare brine and pork

In a large bowl or container, dissolve 2 tbs kosher salt and 1 tbs brown sugar into 4 cups cold water. Submerge the pork shoulder in the brine, cover, and refrigerate for 2 to 4 hours (optional but recommended for juicier meat). Remove pork from brine, pat dry well with paper towels, and let rest 20–30 minutes at room temperature before applying the rub.

Make and apply rub

Combine smoked paprika, 2 tbs brown sugar, 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, cumin, dry mustard, and cayenne (if using) in a small bowl. Rub the mixture all over the pork shoulder, pressing so it adheres. Let sit at room temperature for 15–30 minutes to absorb flavors; or refrigerate up to overnight for deeper flavor (bring back to room temp before cooking).

Prepare cooking vessel

Preheat oven to 300°F (150°C). In a large Dutch oven or deep roasting pan, arrange the sliced onion and smashed garlic to form a bed. Place the rubbed pork shoulder on top, fat side up. Pour 1 cup low-sodium stock, 1/2 cup apple cider vinegar, and 1 tbs Worcestershire sauce around (not over) the meat to maintain the rub on top. The liquid should come up about 1/2 inch in the pan.

Slow-roast the pork

Cover the pot tightly with a lid or foil and roast in the oven for 3 to 4 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily. Check at 3 hours: if the exterior looks dry, spoon some pan juices over the top. If liquid has evaporated too much, add 1/4 cup stock or water.

Rest before shredding

Remove the pot from the oven and transfer the pork to a cutting board. Let rest, covered loosely with foil, for 15–20 minutes to reabsorb juices. Reserve the cooking liquid and onions.

Shred and sauce

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of fat if desired. Skim any excess fat from the reserved pan juices. Combine about 3/4 cup barbecue sauce with 1 tsp apple cider vinegar (optional) and 1/4 cup reserved pan juices in a bowl; adjust to taste. Toss the shredded pork with the sauce until evenly coated. Season with salt and pepper to taste and sprinkle chopped parsley if using.

Portion for 10 oz

This recipe yields roughly 6–7 cups of pulled pork (about 48–56 oz cooked). For a 10 oz serving, weigh out approximately 10 oz (by cooked weight) per portion. Serve hot on slider buns or rolls with extra barbecue sauce on the side.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze in portioned airtight containers for up to 3 months. Reheat gently in a covered pan with a splash of stock or water to maintain moisture.