Pulled Pork Or Chicken Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and ground cumin. Mix until evenly combined.

Season the protein

Pat pork shoulder and chicken thighs dry with paper towels. If making one protein, use 3 lbs of chosen meat; if making both, divide rub accordingly. Rub the spice mix all over the meat, pressing to adhere. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor (bring to room temperature before cooking).

Sear the meat

Heat 2 tbsp olive oil in a large heavy Dutch oven or skillet over medium-high heat. Sear the pork shoulder (or chicken thighs) on all sides until well-browned, 3–5 minutes per side. Work in batches if necessary. Transfer seared meat to a plate.

Sauté aromatics

Lower heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add smashed garlic and cook 30–60 seconds until fragrant.

Deglaze and build braising liquid

Stir in tomato paste and cook 1 minute. Pour in apple cider vinegar and use a wooden spoon to scrape up browned bits from the bottom of the pot. Add stock, brown sugar, Worcestershire sauce, and optional hot sauce. Stir to combine and bring the liquid to a simmer.

Braise the meat

Return the seared meat and any accumulated juices to the pot. The liquid should come about halfway up the meat — add up to 1/2 cup more stock or water if needed. Bring to a gentle simmer, then cover the pot and transfer to a 300°F (150°C) oven, or reduce stovetop to the lowest simmer. Cook until meat is fork-tender and easily shreds: pork 3–4 hours, chicken 1–1.5 hours.

Finish with barbecue sauce

Remove meat to a cutting board or large tray and let rest 10 minutes. Skim excess fat from the braising liquid and spoon about 1 cup of the liquid into a bowl. Stir in 1 cup barbecue sauce; adjust seasoning with salt, pepper, or a pinch more sugar or vinegar to balance. Reserve remaining braising liquid for serving or thinning sauce.

Shred the meat

Use two forks or meat claws to shred the pork or chicken into bite-sized pieces. Discard any large pieces of fat or bone. Return shredded meat to the pot or a large bowl.

Combine with sauce

Pour the prepared barbecue-braising sauce over the shredded meat and toss thoroughly to coat. If the mixture seems dry, add a few tablespoons of reserved braising liquid. Warm over low heat for 5–10 minutes to let flavors meld.

Assemble sandwiches

Toast buns if desired. Pile 1/2 to 3/4 cup pulled meat per bun, top with coleslaw and pickles, and garnish with chopped parsley. Serve extra sauce on the side.

Storage

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of reserved braising liquid.