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Ingredients
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Pork and Seasoning
Cooking Liquid and Aromatics
Finishing and Serving
Method
Pork and Seasoning
Trim and rub
Trim excess outer fat from the pork shoulder, leaving a thin layer for flavor. Pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne (if using). Rub the seasoning mix evenly all over the pork, pressing to adhere. Place the rubbed pork in a roasting pan or large bowl and let rest refrigerated for 1–4 hours or proceed immediately.
Cooking Liquid and Aromatics
Prepare liquid and aromatics
Preheat oven to 300°F (150°C) if using oven, or prepare slow cooker/insulated cooker. In a measuring cup combine apple cider vinegar, stock, apple juice and Worcestershire sauce. Place the halved onion, smashed garlic and bay leaves in the bottom of a large Dutch oven or slow cooker. Pour a thin layer (about 1/2 cup) of the liquid into the bottom to prevent sticking.
Braise the pork
Place the seasoned pork shoulder on top of the aromatics, fat side up. Pour remaining cooking liquid around (not over) the pork so the seasoning on top remains in place. Cover tightly with lid or foil. For oven: roast at 300°F (150°C) for 4–5 hours until internal temperature reaches 195–205°F (90–96°C) and meat is very tender. For slow cooker: cook on low for 8–10 hours or high for 5–6 hours. Check after the minimum time; you want meat that easily pulls apart with forks. If using a smoker, maintain low heat and similar target internal temperature.
Periodic checking: If liquid level becomes low during cooking, add up to 1/2 cup more stock or apple juice to maintain some moisture; do not submerge the roast.
Finishing and Serving
Rest and shred
When pork reaches 195–205°F and is fork-tender, remove from heat and transfer roast to a large tray or cutting board. Tent loosely with foil and let rest 15–20 minutes. Reserve cooking juices from the pot; skim fat if desired. Using two forks or meat claws, pull the pork into shreds, removing any large pieces of fat or bone.
Dress the meat
Return shredded pork to the pot or a large mixing bowl. Add 1 to 1 1/2 cups of the reserved cooking juices and 1 to 2 cups barbecue sauce (adjust to taste). Stir gently to combine. If you want a glossy finish, melt butter and stir in. Taste and adjust seasoning with salt, pepper or additional vinegar/sauce to balance sweetness and acidity.
Hold for service
Keep the pulled pork warm in a covered pan over low oven (200°F/95°C), in a steam table, or in a slow cooker on warm for events. Add small amounts of reserved juices if it dries. Garnish with chopped parsley if desired before serving.
Serve
Serve on buns or slider rolls with optional coleslaw on the side or on top. Provide extra barbecue sauce and napkins. For an event yield: plan about 1/3 to 1/2 lb cooked pulled pork per full sandwich; adjust bun count accordingly.