Pulled Pork Recipe

Trim and prepare

Pat the pork shoulder dry with paper towels. Trim any excessively thick exterior fat cap to about 1/4 inch thickness, leaving some fat for moisture and flavor.

Apply mustard and seasoning

Rub the entire pork shoulder with the yellow mustard and apple cider vinegar. The mustard acts as a binder for the dry rub and adds tang. Sprinkle the kosher salt and black pepper evenly over the meat.

Mix rub

In a bowl, combine brown sugar, paprika, smoked paprika (if using), salt, ground cumin, garlic powder, onion powder, dry mustard, and crushed red pepper flakes. Stir until evenly mixed.

Generously apply the dry rub all over the mustard-coated pork, massaging it into crevices. For best flavor, wrap the seasoned pork tightly in plastic wrap or place it in a covered container and refrigerate at least 4 hours or overnight. Bring the pork back to room temperature for 30–60 minutes before cooking.

Preheat and prepare cooking vessel

Preheat oven to 300°F (150°C). Choose a large Dutch oven, roasting pan with a rack, or slow cooker. If using an oven-safe pan, you can sear on the stovetop first.

Optional sear

For extra flavor, heat 1–2 tablespoons neutral oil in a heavy skillet over medium-high heat. Brown the pork on all sides (2–3 minutes per side) until a deep golden crust forms. This step is optional but adds depth.

Place the pork into the cooking vessel. Pour the chicken or beef broth, apple cider, apple cider vinegar, and Worcestershire sauce into the bottom of the pan — not over the top of the seasoned surface to preserve the rub. The liquid should come up about 1 inch; add a splash more if necessary.

Cover the Dutch oven tightly with a lid (or cover the roasting pan tightly with foil). Transfer to the oven and braise at 300°F (150°C) for 3 to 4 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily with a fork. If using a slow cooker, cook on low for 8–9 hours or high for 4–5 hours.

Check once halfway through cooking: if the liquid has mostly evaporated, add 1/4 to 1/2 cup more broth or cider. Baste once or twice during cooking by spooning pan juices over the pork.

Rest

When pork reaches target temperature and is easily shred-able, remove it from the oven/slow cooker and transfer to a cutting board or platter. Tent loosely with foil and rest for 20–30 minutes to allow juices to redistribute.

Shred

Using two forks, meat claws, or a pair of heatproof tongs, shred the pork into bite-sized pieces, removing and discarding any large excess pieces of fat or bone. Reserve 1/2 to 1 cup of the braising liquid. Mix a few tablespoons of the reserved liquid into the shredded pork to keep it moist; add more to reach the desired sauciness.

Finish (optional)

If you like a glossy, sauced pulled pork, stir the butter into the reserved braising liquid until melted, then add barbecue sauce and heat gently to combine. Toss the shredded pork with the sauce until evenly coated. Taste and adjust seasoning (salt, pepper, or a splash of vinegar) as needed.

Serve the pulled pork on toasted buns or rolls. Top with pickles and/or coleslaw as desired. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.