Native Breed Pulled Pork Recipe
Make Native Breed Pulled Pork Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Braising Liquid
Finishing & Serving
Method
Pork & Marinade
- 1
Trim and mix rub
Pat the pork shoulder dry with paper towels. Trim any excessively thick fat cap, leaving a thin layer for flavor. In a small bowl, combine kosher salt, coarse black pepper, light brown sugar, smoked paprika, garlic powder, onion powder, ground mustard and cayenne (if using). Mix well.
- 2
Apply rub
Rub the pork all over with olive oil, then evenly coat with the dry rub mixture, pressing it into the meat. Place the pork in a shallow dish or tray, cover, and refrigerate for at least 2 hours or preferably overnight to let flavors penetrate.
- 3
Bring to room temperature
Remove the pork from the refrigerator 30–60 minutes before cooking so it comes closer to room temperature. This helps it cook more evenly.
Braising Liquid
- 4
Preheat oven / prepare pot
Preheat your oven to 300°F (150°C). Choose a heavy Dutch oven or oven-safe braising pan large enough to hold the pork shoulder comfortably.
- 5
Assemble braising liquid
In a measuring cup or bowl combine the chicken/pork stock, apple cider, apple cider vinegar (from ingredients), and Worcestershire sauce. Quarter the onion and smash the garlic cloves; place them in the bottom of the Dutch oven with the bay leaves.
- 6
Sear the pork (optional but recommended)
Heat a skillet or the Dutch oven on the stovetop over medium-high heat. Add a tablespoon of neutral oil if needed. Sear the pork shoulder on all sides until golden brown, about 3–4 minutes per side. This develops flavor and a crust.
- 7
Braise
Place the seared pork on top of the onion and garlic in the Dutch oven. Pour the braising liquid around (not directly over) the pork so the rub on top remains intact; you want the liquid to come about 1/3 up the side of the meat. Cover tightly with a lid and transfer to the preheated oven. Cook for 3 to 3 1/2 hours, or until the pork is very tender and a probe or fork slides into the meat with little resistance.
- 8
Check and baste
Check the pork after about 2 hours: if the liquid has reduced excessively, add up to 1/2 cup more stock or water. Spoon pan juices over the pork once or twice during cooking to keep the surface moist.
Finishing & Serving
- 9
Rest and shred
Carefully remove the Dutch oven from the oven. Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes. Meanwhile, skim any excess fat from the braising liquid and discard the bay leaves. Reserve the flavorful pan juices.
- 10
Pull the pork
Using two forks or meat claws, pull the pork into shreds, removing any large pieces of fat or bone. Return the shredded meat to the pot with 1/2 to 1 cup of the reserved braising juices (depending on how saucy you prefer it) and the finishing apple cider vinegar. Stir gently to combine and keep warm over low heat on the stovetop or in a low oven (200°F / 95°C).
- 11
Adjust seasoning & add smoke
Taste the pulled pork and adjust seasoning with additional salt and pepper if needed. If you want a smoky note, stir in up to 1/2 teaspoon liquid smoke a little at a time (it is potent). If using barbecue sauce, fold in 1 cup now for saucy pulled pork or serve on the side.
- 12
