Pulled Pork Recipe

Make brine

In a large pot, combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, peppercorns, bay leaves, and smashed garlic. Bring to a simmer and stir until salt and sugar dissolve. Remove from heat and cool to room temperature, then chill until cold (about 1–2 hours).

Brine pork

Place the pork shoulder in a nonreactive container or large zip-top bag. Pour the cooled brine over the pork, fully submerging (add more chilled water if needed). Refrigerate for 8–12 hours (overnight) to improve moisture and flavor. If short on time, brine 4 hours.

Dry and rest after brine

Remove pork from brine, discard brine, and pat the pork very dry with paper towels. Let it sit uncovered in the fridge for 1 hour if you want a slightly drier surface for a better crust; otherwise proceed immediately.

Prepare rub

In a bowl, mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, and chili powder until evenly combined.

Apply rub

Generously apply the dry rub all over the pork shoulder, massaging it into folds. Let the rubbed pork rest at room temperature for 30–60 minutes (or refrigerate up to 4 hours) so the rub adheres and flavors penetrate.

Prepare cooking vessel

Preheat oven to 275°F (135°C). Place quartered onion and optional chopped carrot and celery in the bottom of a large Dutch oven or roasting pan. Pour 1 cup water or low-sodium chicken broth and 1/2 cup apple cider vinegar into the pan to create a moist environment and aromatics for the pork.

Sear (optional)

For better color, heat 1–2 tablespoons neutral oil in a heavy skillet over medium-high heat. Sear the pork shoulder on all sides until deeply browned, 3–4 minutes per side. Transfer pork to the Dutch oven on top of the aromatics.

Roast low and slow

Cover the Dutch oven with a tight-fitting lid or aluminum foil and roast in the preheated oven until the pork reaches an internal temperature of 195–205°F (90–96°C) and is easily pulled apart, about 5–7 hours for a 3 kg roast. Check after 4 hours and then every 30–60 minutes. If the pan becomes dry, add up to 1/2 cup water or broth.

Rest

Remove the pork from the oven and let it rest, covered, for 20–30 minutes. This allows juices to redistribute and makes shredding easier.

Shred pork

Using two forks or gloved hands, pull the pork into shreds, discarding large pieces of fat or bone. Skim any excess fat from the pan juices if desired. Reserve 1/2 cup of cooking juices to moisten the shredded pork.

Mix with sauce

In a large bowl or back in the Dutch oven, combine shredded pork with 1 cup barbecue sauce and 2 tablespoons apple cider vinegar. Add reserved cooking juices as needed to reach desired moisture and flavor. Taste and adjust seasoning with salt if necessary.

Reheat if needed

If the pork has cooled, return to a low oven (250°F / 120°C) for 15–20 minutes or warm gently on the stovetop over low heat until heated through, stirring so sauce coats evenly.

Serve

Serve pulled pork on toasted buns with pickles and extra barbecue sauce on the side. Remaining pork keeps in the refrigerator for 3–4 days or can be frozen for up to 3 months.