Pulled Pork Recipe

Trim and Dry

Pat the pork shoulder dry with paper towels. Trim any excessively thick fat cap to about 1/4 inch, leaving some fat for moisture and flavor.

Make Dry Rub

In a small bowl, combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and chili powder. Mix until even.

Apply Rub

Rub the dry spice mix evenly over the entire pork shoulder, pressing it into crevices. Let the seasoned pork rest at room temperature for 30 minutes, or refrigerate up to overnight (cover) for deeper flavor. If refrigerated, bring back to room temperature for 30 minutes before cooking.

Prepare Cooking Liquid

Combine apple cider vinegar, chicken or pork stock, and Worcestershire sauce in a measuring cup and stir to combine.

Arrange Aromatics

Place the quartered onion, crushed garlic cloves, and bay leaves in the bottom of your slow cooker, Dutch oven, or roasting pan. Pour a thin layer (about 1/4 cup) of the prepared cooking liquid over the aromatics to create steam and flavor at the start.

Add Pork and Remaining Liquid

Set the rubbed pork shoulder on top of the aromatics and add the remaining cooking liquid around the meat (not pouring over the top so the rub stays). For slow cooker: cook on LOW for 8–9 hours or HIGH for 4–5 hours until very tender. For oven: preheat to 300°F (150°C), cover tightly with a lid or foil, and roast 3.5–4.5 hours until the meat pulls apart easily. For Instant Pot: use the Sear/Sauté function to brown the pork 3–4 minutes per side, then add liquid, seal, and cook on High Pressure for 60–75 minutes with natural release for 15 minutes.

Rest and Shred

When the pork is fork-tender, transfer it to a large tray or bowl and let rest 10–15 minutes (reserve cooking liquid). Use two forks or meat claws to shred the pork into bite-sized pieces, removing and discarding any large chunks of fat or bone.

Moisten and Season

Skim off excess fat from the reserved cooking liquid and spoon 1/4 to 1/2 cup of the strained liquid into the shredded pork to keep it moist. Mix in 3/4 cup of barbecue sauce, then taste and adjust: add up to the remaining 1/4 cup sauce if desired, 1 tsp apple cider vinegar for brightness, and hot sauce if you want heat. Mix thoroughly.

Serve

Pile pulled pork onto buns, top with pickles and coleslaw if using. Serve extra barbecue sauce on the side. Leftovers keep well refrigerated for up to 4 days and freeze up to 3 months.