Pulled Pork Recipe

Prepare brine (optional but recommended)

In a large pot, bring 500 ml of the water to a simmer. Stir in kosher salt and 2 tbs brown sugar until dissolved. Remove from heat, add remaining 1.0 l cold water to cool the brine to room temperature. Add bay leaves and peppercorns. Submerge the pork shoulder in the brine, cover, and refrigerate for 4–8 hours (or overnight for best moisture).

Remove the pork from the brine, rinse briefly under cold water, and pat dry thoroughly with paper towels. Let rest at room temperature 30 minutes before applying rub.

Combine paprika, 1.5 tbs brown sugar, 1 tbs kosher salt, black pepper, garlic powder, onion powder, ground cumin, ground mustard, and cayenne in a bowl. Mix thoroughly to form an even rub.

Lightly coat the pork shoulder with 1 tbs vegetable oil. Generously apply the rub all over the pork, pressing it into any crevices so the surface is evenly coated. Let sit for 20–30 minutes to allow flavors to adhere (or refrigerate up to 2 hours).

Oven (low-and-slow) method

Preheat oven to 135°C (275°F). Place rubbed pork in a roasting pan on a rack or in a deep baking dish. Pour 120 ml apple juice (or water) and 120 ml apple cider vinegar mixed with 1 tbs Worcestershire sauce into the pan — these liquids will keep the environment moist. Tent the pork loosely with foil. Roast for 4–6 hours, or until internal temperature reaches 93–96°C (200–205°F) and the meat is very tender and pulls apart easily. Check after 3.5 hours; if the surface is getting too dark, keep it tented.

Alternative: Slow cooker

Place the rubbed pork into a 5–6 quart slow cooker. Add apple cider vinegar, apple juice, and Worcestershire sauce. Cook on low for 8–9 hours or on high for 5–6 hours, until meat shreds easily with two forks.

When cooked, transfer the pork to a cutting board or large bowl. Let rest 15 minutes, then use two forks or meat claws to shred the pork, removing and discarding excessive fat and any bones. Spoon cooking juices from the pan/sauce pot into a small bowl, skim off excess fat if desired, and mix about 60–120 ml of the juices into the shredded meat to keep it moist.

If desired, toss shredded pork with up to 120 ml barbecue sauce to coat lightly. Taste and adjust seasoning with salt and pepper if needed.

Serve pulled pork on buns with pickles and coleslaw. Leftovers: store cooled pulled pork in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.