Bbq Pulled Pork Recipe
Make Bbq Pulled Pork Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Brine
Dry Rub
Cooking Liquid & Sauce
Finishing & To Serve
Method
Pork & Brine
- 1
Make the brine
In a large pot, bring 2 cups of the water to a simmer. Stir in kosher salt and brown sugar until dissolved. Remove from heat and add remaining 6 cups cold water, bay leaves, peppercorns, and smashed garlic. Cool to room temperature, then chill until cold (30–60 minutes).
- 2
Brine the pork
Trim any excessive fat cap from the pork shoulder, leaving some fat for flavor. Place pork in a large resealable bag or container and pour cooled brine over it, ensuring the meat is submerged. Refrigerate for 4–8 hours (overnight up to 12 hours for deeper seasoning).
- 3
Pat dry
Remove pork from brine, discard brine, and pat the pork very dry with paper towels. Let sit 30 minutes at room temperature while you prepare the rub and oven/smoker.
Dry Rub
- 4
Mix rub
Combine paprika, dark brown sugar, kosher salt, black pepper, cumin, garlic powder, onion powder, and chili powder in a small bowl. Mix thoroughly so there are no clumps.
- 5
Apply rub
Coat the pork shoulder evenly with yellow mustard (this helps the rub adhere). Generously massage the dry rub all over the pork, getting into crevices. Let the rubbed pork rest uncovered in the refrigerator for 1–2 hours to form a sticky pellicle, or proceed directly to cooking if short on time.
Cooking Liquid & Sauce
- 6
Prepare cooking liquid
In a measuring cup or small bowl, whisk together apple cider vinegar, chicken stock, Worcestershire sauce, and cola (if using). Set aside near your cooking vessel.
- 7
Roast (oven) or smoke
Oven method: Preheat oven to 300°F (150°C). Place the pork fat-side up in a roasting pan with a rack. Pour 1/2 cup of the prepared cooking liquid into the bottom of the pan (not over the rubbed surface). Cover tightly with foil and roast for 3–4 hours, then remove foil and continue roasting until internal temperature reaches 195–205°F (90–96°C) and meat is fork-tender, about 1–2 additional hours depending on size. Baste every hour with pan juices. Smoker method: Preheat smoker to 225–250°F (107–121°C). Place pork fat-side up on the smoker grate. Add a small water pan in the smoker and place 1/2 cup of the cooking liquid in it. Smoke until internal temperature reaches 165–170°F (74–77°C), then spritz the pork every 45–60 minutes with the cooking liquid. When at 165–170°F, wrap the pork tightly in heavy-duty foil (or butcher paper) with the remaining cooking liquid and continue smoking/roasting until 195–205°F (90–96°C), about 2–4 more hours. Let rest 30–45 minutes after reaching target temp.
- 8
Finish with butter and sauce
When pork has reached 195–205°F and rested, unwrap (if wrapped) and transfer to a large cutting board. Remove any thick pieces of fat and discard. In a small saucepan, melt butter and stir in 1 cup BBQ sauce and a splash (1–2 tbs) of apple cider vinegar to loosen and brighten the sauce. Warm briefly—do not boil. Reserve some plain juices from the pan for moistening during shredding if desired.
Finishing & To Serve
- 9
Shred the pork
Using two forks or meat claws, shred the pork into large shreds and smaller pieces to your preferred texture. Discard any remaining large pockets of fat or gristle. Mix in pan juices a little at a time to keep meat moist (about 1/4–1/2 cup) and then stir in the warmed BBQ-butter sauce to taste (start with 1/2 cup and add more if desired).
- 10
Assemble sandwiches
Toast buns if desired. Pile pulled pork onto buns, top with coleslaw if using, sprinkle with chopped parsley, and serve immediately. Leftover pulled pork keeps in an airtight container in the refrigerator for up to 4 days or frozen up to 3 months.
