Pulled Pork Platter Recipe

Prepare the dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne. Mix thoroughly so sugar and spices are evenly distributed.

Trim and oil pork

Pat the pork shoulder dry with paper towels. Trim any excessively thick hard fat, leaving a thin fat cap for flavor. Rub the olive oil all over the pork to help the rub adhere.

Apply rub

Generously coat the entire pork shoulder with the dry rub, pressing it into crevices. For best flavor, wrap and refrigerate for at least 2 hours or up to overnight. If short on time, proceed immediately.

Sear (optional)

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the pork 3–4 minutes per side until well browned to develop flavor. This step is optional but recommended.

Braise

Preheat the oven to 300°F (150°C). Place the seared pork in the pot (or directly in a roasting pan). Pour apple cider vinegar and stock around the meat (not over the rub). Add liquid smoke if using. Cover tightly with a lid or foil and braise in the oven for 3.5 to 4.5 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily.

Rest and shred

Remove the pork from the oven and transfer to a cutting board. Let rest, covered loosely, for 20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any excessive fat and the bone if present.

Moisten and finish

Skim any fat from the braising liquid. Spoon 1/2 to 1 cup of the strained braising liquid over the shredded pork to keep it moist. Taste and adjust seasoning with salt and pepper as needed. If you prefer a saucier pulled pork, stir in 1/2 cup of the prepared barbecue sauce (reserve remaining sauce for serving).

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, minced garlic, onion powder, salt and pepper. Bring to a gentle simmer over medium heat, stirring frequently. Reduce heat to low and simmer 10 minutes to meld flavors. Taste and adjust sweetness or acidity. Keep warm until serving.

Warm hamburger buns or slider rolls in a 350°F (175°C) oven for 5–7 minutes or until lightly toasted.

Pile a generous portion of pulled pork onto buns or onto a platter for family-style service. Offer barbecue sauce on the side and toss or top some pork with sauce if preferred.

Serve with cole slaw and pickles alongside. Garnish the platter with chopped parsley. Provide extra napkins—the pulled pork is juicy and flavorful.