Pulled Pork Recipe

If you choose to brine (recommended for very lean or older pork): in a large container combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, 3 bay leaves and 1 tbs cracked peppercorns. Stir until salt and sugar dissolve. Submerge the pork shoulder, cover and refrigerate for 8–12 hours. For faster prep you may skip brine and proceed to pat the pork dry.

After brining, remove pork from brine, rinse lightly under cold water and pat thoroughly dry with paper towels. Let rest at room temperature 30–45 minutes before applying rub.

Mix all dry rub ingredients together in a small bowl: 3 tbs paprika, 2 tbs brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp dry mustard and 1/2 tsp cayenne. Whisk to remove lumps.

Coat the pork: spread 2 tbs yellow mustard evenly over the entire pork shoulder to help the rub adhere. Generously massage the dry rub all over the pork, pressing it into crevices. For best flavor, wrap the rubbed pork and refrigerate 2–6 hours or overnight. If short on time, allow at least 30 minutes at room temperature for the rub to set.

Low-and-slow smoking (recommended)

Preheat smoker to 225°F (107°C). Place pork fat-side up on the grate. Smoke until the internal temperature reaches about 165°F (74°C) — this typically takes 4–6 hours for a 4 lb shoulder depending on smoker and temperature. Spritz the meat every hour with a mixture of 1/2 cup apple cider vinegar and 1/2 cup apple juice to maintain moisture.

Oven method

Preheat oven to 300°F (150°C). Place the pork in a roasting pan on a rack or in a Dutch oven. Add 1 cup broth and 1/2 cup apple juice to the pan (do not pour over the rub). Cover tightly with foil or a lid. Roast until internal temperature reaches 200–205°F (93–96°C), about 4–5 hours for a 4 lb shoulder. Check after 3 hours and baste or add liquid if pan runs dry.

Slow cooker method

Place the rubbed pork in a slow cooker. Pour 1 cup broth and 1/2 cup apple juice around (not over) the pork. Cook on LOW for 8–9 hours or HIGH for 5–6 hours until pork is fork-tender and internal temperature reaches ~200°F (93°C).

Tip: For bark development when using the oven or slow cooker, after the pork reaches 160–170°F, you can transfer to a preheated 425°F (220°C) oven or a hot smoker for 20–30 minutes to firm the exterior, then reduce heat to finish.

Remove pork when it reaches 200–205°F (93–96°C) and probe it with a fork — it should be very tender and fall-apart. Transfer to a large cutting board or pan and tent loosely with foil. Allow to rest for 30–45 minutes; this lets juices redistribute.

Using two forks or meat claws, shred the pork into bite-sized pieces. Discard excessive fat and any large pieces of bone. If the pork seems dry, reserve 1/2–1 cup of the cooking liquid (or strained pan juices) and add gradually while shredding until desired juiciness.

Combine pulled pork with 1 cup barbecue sauce and 2 tbs butter in a large bowl or in the pan over low heat. Gently fold until pork is evenly coated and heated through. Taste and adjust: add more sauce for saucier pulled pork or a splash of apple cider vinegar to brighten the flavor.

To serve, pile pulled pork on toasted buns or slider rolls. Top with optional coleslaw and pickles. Serve extra barbecue sauce on the side.