Pulled Pork Recipe

Make the brine

In a large pot, combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, smashed garlic cloves, peppercorns, and bay leaves. Heat gently until salt and sugar dissolve, then cool completely to room temperature and chill until cold (at least 4 hours).

Brine the pork

Place the pork shoulder in a large nonreactive container or brining bag and pour the chilled brine over it so the meat is fully submerged. Refrigerate for 8–12 hours (overnight) to improve moisture and seasoning penetration. Remove pork from brine, discard brine, and pat pork very dry with paper towels.

Prepare the rub

Mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cumin in a bowl until evenly combined.

Apply the rub

Coat the entire surface of the patted-dry pork shoulder with the dry rub, pressing the rub into the meat so it adheres. Make sure all crevices are covered. Let the rubbed pork rest at room temperature for 30–45 minutes while you prepare the smoker (or refrigerate up to 2 hours if not smoking immediately).

Prepare smoker

Preheat your smoker to a steady 225°F (107°C). Add chosen wood chunks or soaked chips (hickory, apple, or oak) to create a mild, steady smoke. Place a drip pan with a cup of water beneath the cooking grate to maintain humidity.

Smoke the pork

Place the rubbed pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Smoke at 225°F (107°C) until the internal temperature reaches about 160°F (71°C), about 4–6 hours depending on size. Every 45–60 minutes, spritz the pork lightly with a 1:1 mixture of apple juice and apple cider vinegar to maintain surface moisture and help create a good bark.

Wrap (Texas crutch)

When the pork reaches approximately 160–170°F (71–77°C) and has a darkened bark (or when progress stalls), remove it from the smoker and wrap tightly in two layers of heavy-duty aluminum foil (or butcher paper). Add a couple of tablespoons of apple juice inside the foil to help steaming and moisture retention. Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C), about another 2–4 hours.

Rest the pork

Remove the wrapped pork from the smoker and let it rest, still wrapped, in a cooler or warm place for at least 1 hour (up to 2 hours). Resting allows juices to redistribute and makes pulling easier.

Shred and finish

Unwrap the pork and transfer to a large cutting board or pan. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any excessive fat or bone fragments. Reserve some of the cooking juices from the foil; mix several tablespoons into the shredded pork to keep it moist. Stir in up to 2 cups prepared barbecue sauce to taste. For a glossy finish, warm 2 tablespoons butter and stir into the sauced pork just before serving.

Prepare serving items

Warm buns briefly on the grill or in the oven. Place pulled pork onto buns, top with pickles and a scoop of coleslaw if desired. Serve extra barbecue sauce on the side.

Leftovers: Refrigerate cooled pulled pork in airtight containers for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or reserved juices to avoid drying out.