Pulled Pork Recipe
Make Pulled Pork Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Cooking Liquid & Finish
Optional Serving & Garnish
Method
Pork & Marinade
- 1
Trim and pat dry
Trim excess large bits of fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the meat thoroughly dry with paper towels.
- 2
Make dry rub
In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard and cayenne. Whisk to blend evenly.
- 3
Rub the pork
Drizzle the pork with olive oil and rub all over. Generously coat the pork with the dry rub, pressing it into any crevices. If time allows, wrap the pork tightly and refrigerate for 4 hours to overnight for deeper flavor; otherwise proceed immediately.
Cooking Liquid & Finish
- 4
Prepare cooking liquid
In a measuring cup combine apple cider vinegar, apple juice, stock, Worcestershire sauce and mustard. Stir to combine. This mixture will provide moisture and a tangy base as the pork cooks.
- 5
Oven (low-and-slow) method
Preheat oven to 150°C (300°F). Place the rubbed pork in a large roasting pan or Dutch oven, fat side up. Pour the cooking liquid around (not over) the pork so the rub stays on the meat. Cover tightly with a lid or foil. Roast for about 4 to 5 hours, until the internal temperature reaches 95°C (203°F) and the meat is extremely tender and easily pulls apart with forks. Check once after 2–3 hours: if the pan looks dry, add up to 60–120 ml more stock or water.
- 6
Slow cooker method
Place the rubbed pork in the slow cooker. Pour the cooking liquid around the meat. Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is fall-apart tender and reaches about 95°C (203°F).
- 7
Resting
When the pork is tender, transfer it to a cutting board or tray and tent loosely with foil. Let rest for 20–30 minutes to let juices redistribute.
- 8
Shred and finish
Using two forks or meat claws, pull the pork into shreds, discarding excess fat and the bone if used. Spoon 1 cup (240 ml) of the cooking juices through a fat separator or skim fat from the top and reserve about 120 ml of the juices. Mix the reserved juices with the barbecue sauce (adjust amount to taste): start with 1 cup sauce plus 120 ml juices, combine, and add more sauce or juices to reach desired sauciness. Toss the shredded pork with some of the sauce, leaving some sauce on the side for serving.
Optional Serving & Garnish
- 9
Assemble sandwiches
Lightly toast buns if desired. Pile 3–4 oz (85–115 g) of sauced pulled pork on each bun, top with a spoonful of coleslaw and pickles if using. Garnish with chopped parsley.
- 10
Storing & Reheating
Cool leftovers quickly and refrigerate in a sealed container for up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of reserved cooking liquid or additional barbecue sauce over low heat until warmed through.