Pulled Pork Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim any excessively thick hard fat caps if desired, leaving a thin layer to keep meat moist during cooking.

Mix rub

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir until uniform.

Rub the spice mixture all over the pork shoulder, pressing it into all surfaces. For best flavor, wrap the seasoned pork and refrigerate for at least 2 hours or overnight (allow to come toward room temperature for 30–60 minutes before cooking).

Preheat the oven to 150°C (300°F). In a large Dutch oven or heavy ovenproof pot, heat the oil over medium-high heat until shimmering.

Add the pork shoulder and brown on all sides, 3–5 minutes per side, using tongs to rotate. Browning builds flavor but is optional if short on time.

Remove the pork to a plate. Reduce heat to medium and add the sliced onion to the pot. Sauté until softened and beginning to brown, about 5–7 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.

Pour the apple cider vinegar into the pot and use a wooden spoon to scrape up any browned bits (deglaze).

Add the apple juice, stock, and Worcestershire sauce and stir to combine. Bring the liquid to a gentle simmer.

Return the pork shoulder to the pot, nestling it into the liquid and onions. The liquid should come up about one-third to halfway on the pork; add a little more stock or water if needed. Cover the pot with a tight-fitting lid.

Transfer the pot to the preheated oven and braise until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads 92–95°C (197–203°F), about 3 to 4 hours for a 3 kg roast. Check once halfway and spoon some liquid over the meat. If you prefer to cook low and slow, reduce oven to 135°C (275°F) and extend cooking time to 5–6 hours.

Carefully remove the pot from the oven. Transfer the pork to a large cutting board or tray and reserve the braising liquid and onions. Tent the pork loosely with foil and let rest 15–20 minutes; this helps the juices redistribute and makes shredding easier.

Using two forks (or meat claws), shred the pork into bite-sized pieces, pulling against the grain. Discard any large pieces of tough fat. If desired, remove any very wet pieces and shred separately.

Skim off excess fat from the top of the reserved braising liquid. Spoon a few ladlefuls of the hot braising liquid and onions over the shredded pork to keep it moist and to incorporate flavor. Start with 120 ml and add more to reach the texture you like.

Stir in the barbecue sauce to taste (start with half, about 125 ml), mixing thoroughly. Add more sauce if you prefer saucier pulled pork. Warm briefly on low on the stovetop if needed until heated through, about 5–8 minutes.

Taste and adjust seasoning with salt and pepper if necessary. Garnish with chopped parsley if desired and serve.

Serve the pulled pork on toasted buns with coleslaw, or on plates with extra barbecue sauce and pickles. Leftovers keep refrigerated up to 4 days or frozen up to 3 months.