Pulled Pork Recipe

Mix rub

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne. Whisk until evenly blended.

Prepare pork

Trim any excessive exterior fat from the pork shoulder, leaving a thin layer for flavor. Pat the pork dry with paper towels. Rub the pork all over with olive oil to help the dry rub adhere.

Apply rub

Generously coat the entire surface of the pork with the prepared dry rub, pressing it into the meat. For best flavor, wrap the rubbed pork tightly in plastic wrap and refrigerate for at least 2 hours or overnight. If short on time, proceed immediately.

Setup for braise or slow cook

Preheat oven to 300°F (150°C) if using the oven method. Alternatively, prepare a slow cooker or smoker. Place sliced onion and smashed garlic in the bottom of a large Dutch oven or slow cooker. Place the pork shoulder on top of the onions. Pour apple cider vinegar, apple juice, and stock around (not over) the pork to keep the rub intact; the liquid should come about 1 to 1.5 inches up the side of the meat.

Cook low and slow

Oven method: Cover tightly with a lid or heavy-duty foil and roast at 300°F (150°C) for about 4 to 5 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is falling-apart tender. Slow cooker: Cook on low for 8–10 hours or high for 5–6 hours until 195–205°F and tender. Smoker: Smoke at 225–250°F (107–121°C) until internal temp reaches 195–205°F, spritzing with apple juice or apple cider vinegar every hour after the stall to maintain moisture; time will vary (6–10+ hours depending on size).

Rest the meat

Remove the pork from the heat and transfer to a large cutting board or pan. Tent loosely with foil and let rest for 20–30 minutes. Meanwhile, skim and reserve some of the cooking liquid and onions for finishing.

Shred

Using two forks, meat claws, or gloved hands, shred the pork into bite-sized strands. Discard any large pieces of tough fat. Return shredded pork to the pan with about 1/2 to 1 cup of the reserved cooking liquid (add more as needed to keep meat moist). Stir gently to combine so the pork absorbs moisture and flavor.

Sauce and season

Stir in 3/4 to 1 cup of barbecue sauce into the shredded pork, adjusting quantity to taste. Warm over low heat for 10 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper and additional vinegar or sugar if you prefer tangier or sweeter notes.

Serve

Pile pulled pork onto hamburger buns or rolls, spoon extra sauce over the top, and garnish with chopped parsley if desired. Serve with coleslaw, pickles, or your preferred sides. Leftovers keep well refrigerated up to 4 days or frozen up to 3 months.