Pulled Pork Recipe

Prep and rub

Pat the pork shoulder dry with paper towels. Trim any excessive fat cap leaving about 1/4 inch for flavor. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin and cayenne; mix well. Rub the pork all over with the yellow mustard (acts as adhesive), then evenly coat with the dry spice rub, massaging into crevices. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Sear (optional)

Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat and add the vegetable oil. When shimmering, sear the pork 3–4 minutes per side until nicely browned to build flavor. Remove pork and set aside.

Braise

Lower heat to medium. Add the apple cider vinegar to deglaze the pot, scraping up brown bits. Add chicken broth, Worcestershire sauce and liquid smoke if using. Return the pork to the pot, cover tightly with a lid (or aluminum foil) and transfer to a 300°F (150°C) oven. Braise until the pork is fork-tender and internal temperature reaches about 195–205°F (90–96°C), approximately 4 to 5 hours for a 4-lb shoulder. Alternatively, cook low in a slow cooker on low for 8 hours.

Rest and pull

Carefully transfer the pork to a cutting board and tent loosely with foil for 20–30 minutes to let juices redistribute. Reserve the braising liquid. Using two forks or meat claws, shred the pork into bite-sized strands, removing any large pieces of fat. Skim excess fat from the reserved liquid and then stir 1 cup of reserved liquid and the 1 cup BBQ sauce into the shredded pork to moisten and flavor. Taste and adjust seasoning with salt, pepper or additional BBQ sauce as desired.

In a large bowl combine shredded green cabbage, red cabbage, grated carrot and sliced green onion.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Chill at least 30 minutes before serving to allow flavors to meld. Taste and adjust salt or acidity if needed.

Warm buns in a 350°F (175°C) oven for 5–7 minutes or toast on a skillet. Pile generous portions of pulled pork onto bottom halves, drizzle extra BBQ sauce if desired, top with a scoop of slaw and add pickles. Close sandwiches and serve immediately.

Leftover pulled pork: refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently with a splash of reserved braising liquid or broth to keep moist.