Pulled Pork Recipe

Trim and score

Pat the pork shoulder dry with paper towels. Trim any excessive loose fat, leaving a thin layer for flavor. If the roast is very thick, score the fat in a crosshatch pattern about 1 cm deep to help seasonings penetrate.

Make dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir to evenly distribute the spices.

Apply rub

Rub the vegetable oil over the entire pork surface to help the rub adhere. Massage the dry rub all over the pork, pressing it into crevices. Drizzle the apple cider vinegar over the pork and rub again. For best flavor, place the pork on a tray, cover loosely, and refrigerate 4–12 hours (overnight preferred). If short on time, allow at least 1 hour at room temperature while preparing the oven.

Preheat oven and prepare braising pan

Preheat the oven to 150°C (300°F). In a large Dutch oven or deep roasting pan, scatter the sliced onion and smashed garlic across the bottom and tuck the bay leaves among them.

Sear the pork (optional but recommended)

Heat a skillet over medium-high heat with a little oil. Sear the pork shoulder on all sides until a deep golden-brown crust forms, about 3–4 minutes per side. Transfer the pork to the braising pan and position it fat-side up on top of the onions.

Add braising liquids

Pour the stock and apple juice into the pan around (not over) the pork so the rub stays on top. The liquid should come about 1/3 up the side of the roast. Cover tightly with a lid or foil.

Braise low and slow

Place the covered pan in the preheated oven and braise for 3.5–4.5 hours, or until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 92°C (198°F). Check once halfway through: if the liquid is low, add 60–120 ml more stock or water.

Rest then shred

Carefully remove the pan from the oven and transfer the pork to a cutting board. Remove and discard bay leaves. Let the pork rest, loosely tented, for 15–20 minutes. Using two forks or meat claws, pull the pork into shreds, discarding any excessive pieces of fat as you go.

Reduce braising liquid and finish sauce

While the pork rests, pour the braising liquid and onions through a strainer into a saucepan, pressing to extract juices. Simmer the strained liquid over medium heat until reduced by about one-third, then stir in the prepared barbecue sauce and honey. Taste and adjust seasoning with salt, pepper, or a splash of apple cider vinegar if more tang is desired. Heat until warmed through and slightly thickened, about 5–8 minutes.

Combine pork and sauce

Return the shredded pork to the Dutch oven or a large bowl and pour 150–200 ml of the finished sauce over it. Toss gently to coat, reserving additional sauce on the side for serving. Keep warm until ready to serve.

Warm buns in a low oven (160°C / 325°F) for 5–8 minutes or toast on a skillet. Pile pulled pork onto buns, top with a spoonful of extra sauce and coleslaw, and add pickles if desired. Serve immediately.

Leftovers: store cooled pulled pork in an airtight container with a little sauce for moisture. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a saucepan with additional stock or sauce to restore juiciness.