Pulled Pork Recipe

Prepare pork

Pat the pork shoulder pieces dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub the spice mixture all over the pork, pressing to adhere. Let sit at room temperature for 30 minutes (or refrigerate up to overnight and bring back to room temperature before cooking).

Sear pork

Preheat oven to 300°F (150°C). In a large Dutch oven or heavy ovenproof pot, heat vegetable oil over medium-high heat until shimmering. Sear the pork on all sides, about 4–5 minutes per side, until deeply browned. Work in batches to avoid crowding. Transfer seared pork to a plate.

Build braising base

Reduce heat to medium. Add sliced onions, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute more. Stir in tomato paste and cook 1–2 minutes until it darkens slightly and loses raw smell.

Deglaze with bourbon

Carefully pour in the bourbon to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the bourbon simmer 1–2 minutes to burn off some alcohol.

Add liquids and aromatics

Stir in apple cider vinegar, brown sugar, and Worcestershire sauce. Add the chicken stock and bring mixture to a gentle simmer. Return the seared pork to the pot, nestling it into the liquid and vegetables. Add thyme sprigs and bay leaves. The liquid should come about halfway up the sides of the pork; if necessary, add a bit more stock or water.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is fork-tender and easily pulls apart, about 3 to 4 hours depending on size. Check once halfway through and spoon some braising liquid over the meat. If the liquid level is getting too low, add a little more stock or water.

Rest and shred

When pork is tender, remove the pot from the oven. Using tongs, transfer pork to a large rimmed tray or cutting board and tent loosely with foil. Let rest for 15–20 minutes. Meanwhile, skim excess fat from the surface of the braising liquid in the pot. Remove and discard thyme stems and bay leaves.

Make sauce

Place the pot with braising vegetables and liquid over medium heat on the stovetop. Bring to a simmer and reduce by about one-third until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If you want a smoother sauce, strain the reduced liquid into a saucepan and press solids through a sieve, or blend with an immersion blender until smooth. Stir in barbecue sauce (if using) and warm through.

Pull pork

Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large pieces of fat. Toss shredded pork with some of the reduced braising sauce until evenly coated. Start with about 1 to 1 1/2 cups of sauce and add more to taste so the pork stays moist but not soupy.

Serve

Pile pulled pork onto burger buns or slider rolls, top with extra sauce if desired, and garnish with chopped parsley. Serve immediately with chosen sides. Leftover pulled pork keeps well refrigerated for up to 4 days or frozen for up to 3 months.