Pulled Pork Recipe

Prepare brine and brine pork

In a large pot, combine 2 liters water, 1 cup kosher salt, 1/2 cup brown sugar, whole peppercorns, bay leaves, and smashed garlic. Heat just until salt and sugar dissolve, then cool completely (use ice to speed cooling). Place pork shoulder in a food-safe container or large brining bag and pour cooled brine over it so meat is fully submerged. Refrigerate and brine for 8–12 hours (overnight).

Remove and rest

Remove pork from brine, discard brine, and pat the pork very dry with paper towels. Let the pork sit at room temperature for 1 hour before applying rub to take the chill off (do not exceed 2 hours at room temp).

Mix the dry rub

In a small bowl combine paprika, dark brown sugar, 1 1/2 tablespoons kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne (if using). Mix until evenly combined.

Apply rub

Generously coat the entire pork shoulder with the dry rub, massaging it into every surface. Cover and refrigerate for at least 1 hour or up to 4 hours to let the rub adhere. If you brined earlier, a shorter resting time is fine.

Prepare smoker

Preheat your smoker to a stable 225°F (107°C). Add soaked or dry apple wood chips/chunks to the smoker according to manufacturer instructions. Place a small pan of water in the smoker to maintain humidity if desired.

Start smoking

Place the pork shoulder fat side up on the smoker grate. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Maintain smoker temperature at 225°F. Smoke until internal temperature reaches 165°F (about 6–8 hours), spritzing every 45–60 minutes with a mixture of 1 cup apple cider vinegar and 1 cup water to keep the surface moist and promote bark development.

Wrap (Texas crutch)

Once the pork reaches about 165°F and has developed a good bark, remove it briefly and wrap tightly in two layers of heavy-duty aluminum foil (or butcher paper). Return to the smoker and continue cooking until the internal temperature reaches 200–205°F and the meat feels very tender when probed (another 4–6 hours). Total cook time will be roughly 10–14 hours depending on size and smoker consistency.

Rest the pork

Remove the wrapped pork from the smoker and let it rest for at least 45–60 minutes in a cooler or warm place (leave wrapped). This allows juices to redistribute and makes shredding easier.

Shred the pork

Carefully unwrap the pork and reserve any juices from the foil. Use two forks or meat claws to shred the pork into bite-sized pieces, mixing in some of the reserved juices to keep the meat moist. Taste and adjust seasoning with a pinch of salt or a splash of apple cider vinegar if desired.

Make the sauce

In a medium saucepan combine ketchup, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional hot sauce. Bring to a simmer over medium-low heat, stirring occasionally. Simmer gently for 12–15 minutes until slightly thickened. Taste and adjust sweetness or acidity. Keep warm or cool and store in refrigerator for up to 2 weeks.

Finish pulled pork wet style

If you prefer 'wet' pulled pork, mix desired amount of warm sauce into shredded pork (start with 1/2 to 1 cup sauce per pound and add to taste) until evenly coated. Reserve extra sauce for serving.

Prepare buns

Split brioche buns and lightly butter the cut sides. Toast cut-side down in a skillet or on a flat top until golden and slightly crisp, about 1–2 minutes.

Build sandwiches

Pile a generous portion of pulled pork on the bottom bun. Top with extra barbecue sauce if desired, add a scoop of coleslaw for crunch and brightness, and finish with pickles if using. Cap with the top bun and serve immediately.

Storage and reheating

Store leftover shredded pork (separate from buns) in an airtight container with some reserved juices or sauce for up to 4 days in the refrigerator or up to 3 months frozen. Reheat gently in a covered pan over low heat with a splash of water or reserved juices, or in a 300°F oven until warmed through.