Pulled Pork | 1 Lb Recipe

Prepare a quick brine

In a container large enough for the pork, dissolve 1 tablespoon kosher salt and 1 teaspoon brown sugar into 2 cups cold water. Submerge the 1 lb pork shoulder in the brine for 30 minutes to 1 hour in the refrigerator to improve moisture and season the interior. Remove pork from brine and pat dry thoroughly with paper towels.

Combine the dry rub ingredients (1 tablespoon brown sugar, 1 teaspoon paprika, 3 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes if using) in a small bowl. Mix thoroughly to break up any sugar lumps.

Rub the pork all over with 1 teaspoon oil to help the rub adhere. Generously coat the entire surface of the pork with the dry rub, pressing it into any crevices. Let the rubbed pork rest at room temperature for 20–30 minutes while you preheat your oven or smoker (or refrigerate up to overnight for deeper flavor).

Preheat oven to 275°F (135°C). Place the rubbed pork in a roasting pan or Dutch oven fat-side up. Pour 1/2 cup apple juice or chicken broth and 2 tablespoons apple cider vinegar into the bottom of the pan (not over the rub). Cover tightly with a lid or heavy-duty foil to trap steam.

Roast low and slow until the pork is fall-apart tender and an instant-read thermometer inserted into the thickest part reaches 195–205°F (90–96°C). For a 1 lb piece this typically takes 2 to 3 hours, but start checking at 2 hours. The meat should pull apart easily with a fork.

When the pork reaches temperature, remove from oven and transfer to a cutting board. Let it rest, covered loosely with foil, for 15–20 minutes to allow juices to redistribute.

Using two forks or meat claws, shred the pork into bite-sized pieces. Spoon any juices from the pan over the shredded pork and mix gently. If you like a saucier pulled pork, stir in up to 1/4 cup barbecue sauce and adjust salt/pepper to taste.

Serve warm on hamburger buns or rolls. If desired, toast buns briefly in a skillet or under the broiler. Offer extra barbecue sauce and pickles or coleslaw as accompaniments.