Pulled Pork Recipe

Trim and bind

Trim excess silver skin and large heavy fat cap from the pork shoulder, leaving a thin layer of fat to keep the meat moist. Pat the roast dry with paper towels. Rub the entire surface lightly with 1 tablespoon yellow mustard to help the dry rub adhere.

Make dry rub

In a small bowl combine 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin and 1/4 teaspoon cayenne (optional). Mix thoroughly.

Apply rub

Generously massage the dry rub all over the mustard-coated pork shoulder, pressing it into crevices. Make sure all surfaces are evenly coated. Let rest at room temperature for 30 minutes or refrigerate uncovered for up to 12 hours for deeper flavor (if refrigerating, bring to room temperature for 30–60 minutes before cooking).

Prepare cooking liquid

Combine 1/2 cup apple cider vinegar and 1/2 cup apple juice (or water) in a measuring cup. If not smoking, add 1/2 teaspoon liquid smoke to the liquid. This liquid will help keep the meat moist during a long cook.

Oven or smoker setup

For smoker: Preheat smoker to 225°F (107°C). Add wood of choice (hickory, apple, or oak) and maintain temperature. Place a drip pan under the grates and set the pork fat side up. For oven: Preheat oven to 300°F (150°C). Place pork in a roasting pan or Dutch oven on a rack. Pour the prepared liquid into the pan (not over the rub) so it sits below the roast.

Cook low and slow

Smoke or roast until internal temperature reaches about 195–205°F (90–96°C). With a smoker at 225°F plan on approximately 1.25–1.5 hours per pound; in an oven at 300°F plan on about 1.5 hours per pound. Check temperature with a probe thermometer inserted into the thickest part, avoiding bone.

Spritz or baste (optional)

Every 60–90 minutes, baste or spritz the pork with a few tablespoons of the apple cider vinegar/apple juice mixture to maintain moisture and help form a bark (optional when using oven).

Texas crutch (optional)

If bark develops too slowly or the stall occurs, wrap the pork tightly in heavy-duty foil or peach butcher paper when internal temp hits ~160–165°F (71–74°C). Add 2–4 tablespoons of the cooking liquid into the packet to keep steam. Return to heat and continue until 195–205°F (90–96°C).

Rest

When meat reaches target temperature, remove from heat and let rest still wrapped for 30–60 minutes. Resting allows juices to redistribute and makes shredding easier.

Shred and finish

Unwrap the pork and transfer to a large cutting board or bowl. Using two forks or meat claws, shred the meat into bite-size pieces, discarding excess large bits of fat and bone. Skim and reserve any pan juices; mix a few tablespoons into the shredded pork to keep it moist. If desired, fold in up to 1/2 cup barbecue sauce to taste.

Serve

Portion the pulled pork by the pound. Serve on buns, with coleslaw, pickles, and extra barbecue sauce on the side. Leftovers refrigerate up to 4 days or freeze up to 3 months.