Pulled Pork (1/4lb.) Recipe
Make Pulled Pork (1/4lb.) Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
To Serve
Method
Pulled Pork
- 1
Prepare pork and rub
Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl. Rub the pork all over with vegetable oil, then massage the dry rub onto the entire surface so it is evenly coated. Let rest at room temperature for 20 minutes (or refrigerate for up to 4 hours and bring back to room temperature before cooking).
- 2
Sear (optional)
Preheat a heavy ovenproof pot or Dutch oven over medium-high heat. When hot, add a small drizzle of oil and sear the pork 2–3 minutes per side until well browned. This step adds flavor but can be skipped if using a slow cooker or smoker.
- 3
Add braising liquid
Lower heat to medium. Add apple cider vinegar, mustard, chicken/pork stock, and liquid smoke (if using) into the pot around the pork. Spoon a little liquid over the top but do not drown the meat; you want steam + moist environment. Bring the liquid to a gentle simmer.
- 4
Slow braise
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the pork is fork-tender and easily pulls apart, about 2.5–3 hours for a ~1.13 lb piece. Check once halfway through: if liquid is nearly gone, add 2–4 tablespoons more stock or water. Alternatively, cook in a slow cooker on low for 6–7 hours or on high for 3–4 hours.
- 5
Rest and shred
Remove the pot from the oven and transfer the pork to a cutting board. Let rest 10 minutes. Using two forks or meat claws, pull the pork into shreds. Discard any large pieces of fat. Return shredded pork to the pot and stir into the remaining cooking juices to keep it moist. If desired, stir in barbecue sauce (about 2 tablespoons) and heat gently over low for 2–3 minutes to meld flavors.
- 6
Adjust seasoning
Taste and adjust seasoning with salt, pepper, or a splash more vinegar if it needs brightness. If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a tablespoon or two of stock.
To Serve
- 7
Prepare buns
Split buns and optionally toast them in a dry skillet or under a broiler for 1–2 minutes until lightly golden.
- 8
Assemble sandwiches
Pile approximately 0.25 lb (4 ounces) of pulled pork onto each half-pound bun, top with pickles and a scoop of coleslaw if using. Serve immediately while hot.