Pulled Pork Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim any excessively large outer pieces of fat but leave a good fat cap (about 1/4 inch) for flavor and moisture.

Make the rub

In a bowl combine kosher salt, brown sugar, paprika, smoked paprika, black pepper, garlic powder, onion powder and cayenne. Mix until uniform.

Coat the pork evenly with the dry rub, massaging it into all surfaces. If time allows, wrap the rubbed pork in plastic and refrigerate for 2–12 hours to deepen flavor (optional).

Preheat and prepare

Preheat oven to 300°F (150°C). If using a slow cooker, set to low. Choose a roasting pan with a rack or a Dutch oven large enough for the pork.

Combine liquids

In a measuring cup or small bowl whisk together apple cider vinegar, stock, Worcestershire sauce, yellow mustard and liquid smoke (if using). This will add moisture and a tangy backbone to the pork while it cooks.

Place the rubbed pork, fat-side up, on the rack in the roasting pan or directly in the Dutch oven. Pour the liquid mixture into the pan around (not over) the pork so the rub remains intact on top. Add a few ice cubes or 2 tablespoons of cold water to help keep the meat moist if desired.

Cover tightly with foil (if using a roasting pan) or secure the Dutch oven lid. Roast in the oven at 300°F, or cook on low in the slow cooker, until the pork is very tender and pulls apart easily. This generally takes 4–6 hours in the oven for a 4 lb shoulder, and 8–9 hours on low in a slow cooker. Internal temperature should reach at least 195–205°F (90–96°C) for easy shredding.

Rest and shred

Remove the pork from the oven/slow cooker and transfer to a large cutting board or pan. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding any large pieces of fat or bone.

Finish with butter and sauce

Skim the cooking liquid of excess fat and strain any solids into a saucepan. Bring the strained liquid to a simmer, whisk in the butter and about 1/2–3/4 cup of the barbecue sauce to make a finishing jus. Taste and adjust seasoning, then toss shredded pork with the jus and add remaining barbecue sauce to reach desired sauciness (typically 1 cup total).

Pile the sauced pulled pork on buns, top with coleslaw and pickles as desired. Serve warm. Leftover pulled pork keeps well in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.