Pulled Pork Recipe

Trim excess exterior fat from the pork shoulder, leaving a thin 1/4-inch layer to keep meat moist. Pat the roast dry with paper towels.

In a large pot or container, combine cold water, kosher salt, brown sugar, bay leaves, peppercorns, and smashed garlic cloves. Stir until salt and sugar dissolve to make the brine.

Submerge the pork shoulder in the brine. Cover and refrigerate for 4–8 hours (overnight for best flavor). If using a very large cut or short on fridge space, rotate the meat halfway through brining.

After brining, remove the pork and rinse under cold water to remove excess salt on the surface. Pat dry thoroughly. Let rest at room temperature for 30 minutes while you prepare the rub and oven/smoker.

In a small bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using). Mix well to break up any sugar clumps.

Generously coat the entire surface of the pork shoulder with the dry rub, pressing it into crevices so it adheres. Ensure an even layer on all sides.

If using a smoker

Preheat smoker to 225°F (107°C). Place pork shoulder fat-side up on the rack. Smoke until internal temperature reaches about 195–205°F (90–96°C), about 1.5–2 hours per pound (for a 4 lb shoulder expect ~6–8 hours). Spritz the pork every hour with a 1:1 mixture of apple juice and apple cider vinegar to maintain moisture. When temperature hits 165°F (74°C), you may wrap tightly in foil (Texas crutch) with 1/2 cup apple juice to speed through the stall; continue smoking until 195–205°F.

If using a low-and-slow oven

Preheat oven to 250°F (120°C). Place the rubbed pork in a roasting pan on a rack. Combine apple juice, apple cider vinegar, stock, and Worcestershire sauce and pour 1/2 cup into the bottom of the pan (do not submerge the pork). Roast, uncovered, until the internal temperature reaches 195–205°F (90–96°C), about 1.5–2 hours per pound (about 6–8 hours for 4 lbs). Baste every 45–60 minutes with pan juices or the apple juice mixture. If the exterior browns too quickly, tent loosely with foil.

If using a slow cooker

Sear the rubbed pork in a hot skillet (2 tbs oil) on all sides until browned, about 3–4 minutes per side, to develop flavor. Place in slow cooker, add 1 cup combined apple cider vinegar/apple juice/stock mixture and Worcestershire sauce. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat pulls apart easily and reaches 195–205°F. Remove lid for the last 30 minutes to firm the exterior if desired.

When pork reaches 195–205°F and a fork or probe slides in with little resistance, remove from heat and let rest loosely tented with foil for 30–45 minutes. Resting lets juices redistribute and makes shredding easier.

Drain any accumulated cooking liquid into a bowl. Reserve 1/2–1 cup of the liquid to moisten the meat later; discard excess or save for another use.

Using two forks, meat claws, or gloved hands, pull the pork shoulder apart into shreds. Remove and discard large pieces of fat or connective tissue as you go.

In a large bowl, combine shredded pork with butter, 1/2 cup reserved cooking liquid, and 1/2–1 cup barbecue sauce (more to taste). Toss gently to coat and heat through. Taste and adjust seasoning; add a pinch of salt, a splash of apple cider vinegar, or more sauce if desired.

Toast buns if desired. Pile pulled pork on buns, top with coleslaw and pickles if using. Serve extra barbecue sauce on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of reserved cooking liquid to keep moist.