Pulled Pork Recipe

Prepare brine

In a large pot, bring 2 cups of the water to a simmer. Stir in kosher salt and 1/2 cup brown sugar until dissolved. Add peppercorns, bay leaves, and smashed garlic. Remove from heat and add the remaining 4 cups cold water to cool the brine to room temperature (or place in refrigerator to chill).

Brine the pork

Place the 4-lb pork shoulder in a large container or resealable bag and pour cooled brine over it, ensuring it is fully submerged. Refrigerate for 8–12 hours (overnight). This step is optional but improves moisture and seasoning penetration.

Dry and rest

After brining, remove pork from brine, discard brine, and pat pork very dry with paper towels. Let sit at room temperature for 30–60 minutes before applying rub so it cooks more evenly.

Make rub

Combine paprika, 2 tbs brown sugar, 2 tsp kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne in a small bowl. Mix thoroughly.

Apply rub

Smear the surface of the pork with 2 tablespoons of yellow mustard — this helps the rub adhere and adds a tangy base. Generously rub the dry spice mix all over the pork, pressing it into crevices and on the exterior. Let the rubbed pork rest for 15–30 minutes to allow flavors to adhere (or refrigerate up to 2 hours).

Oven low-and-slow method (recommended)

Preheat oven to 275°F (135°C). Place the rubbed pork fat-side up on a rack in a roasting pan. Pour 1 cup stock and 1/2 cup apple cider vinegar into the bottom of the pan (do not pour over the rub). Cover the pan tightly with foil. Roast for about 4–5 hours, or until internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily.

Slow cooker method (alternative)

Place the rubbed pork into a slow cooker. Pour stock and apple cider vinegar around (not over) the pork. Cook on low for 8–10 hours or on high for 5–6 hours, until meat easily shreds with forks.

Rest then shred

When pork reaches target temperature and is tender, remove from oven or slow cooker and transfer to a cutting board. Tent loosely with foil and let rest 20 minutes (this helps juices redistribute). Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and bone as desired.

Finish with cooking liquid and butter

Skim any fat from the pan juices. Add 2 tablespoons butter to the juices and stir until melted. Spoon 1/2 to 1 cup of the juices over the shredded pork to keep it moist and flavorful. Stir in up to 1 cup barbecue sauce if you like saucy pulled pork—add more or less to taste.

Assemble sandwiches: toast buns if desired, pile generous amounts of pulled pork onto each bun, top with coleslaw and a drizzle of extra barbecue sauce if using. Garnish with chopped parsley. Serve remaining pork in a warmed dish with extra pan juices on the side.

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of stock or pan juices to prevent drying.