Pulled Pork Recipe

Prep the pork

Trim excess fat from the pork shoulder leaving a thin fat cap. Pat the meat dry with paper towels.

Make the dry rub

In a bowl combine kosher salt, brown sugar, paprika, smoked paprika, black pepper, garlic powder, onion powder, cumin and mustard powder. Mix until evenly blended.

Season and slather

Spread yellow mustard over the entire pork surface (this helps the rub adhere). Generously apply the dry rub, pressing it into the meat on all sides. Let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.

Sear (optional)

Preheat oven to 150°C (300°F). In a large heavy Dutch oven or roasting pan heat vegetable oil over medium-high. Brown the pork on all sides 2–3 minutes per side until a golden crust forms to build flavor.

Braise the pork

Add apple cider vinegar and stock to the pot (they should come about 1–2 cm up the sides of the meat). Cover tightly with lid or aluminum foil. Transfer to the preheated oven and braise for 3.5–4.5 hours, or until the pork registers 95°C (203°F) in the center and a fork twists easily through the meat.

Rest and shred

Remove the pork from the oven and let rest, covered, for 20–30 minutes. Transfer to a large cutting board or bowl and shred with two forks, pulling apart the strands. Skim any excess fat from the braising liquid; reserve some liquid to moisten the shredded pork if needed.

Finish

Toss shredded pork with 1/2 to 1 cup reserved braising liquid and 1/2 cup Carolina BBQ sauce (adjust to taste). Warm gently in a saucepan if desired to meld flavors.

Combine all sauce ingredients (apple cider vinegar, water, light brown sugar, yellow mustard, hot sauce, salt, black pepper, red pepper flakes) in a small saucepan and whisk to dissolve sugar.

Bring to a gentle simmer over medium heat, then reduce heat and simmer 5–7 minutes, stirring occasionally, until sugar is dissolved and the flavors marry. Taste and adjust heat or salt. Cool slightly before using. Sauce will keep refrigerated for up to 2 weeks.

Quick-pickle the onions

In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1 teaspoon kosher salt. Bring to a simmer until the sugar dissolves, then remove from heat. Place thinly sliced red onion in a bowl or jar and pour the hot pickling liquid over the onions. Let sit at least 15 minutes (longer for milder flavor); reserve liquid.

Make the slaw dressing

In a large bowl whisk together mayonnaise, 1 tablespoon apple cider vinegar (from the ingredients list), Dijon mustard and black pepper until smooth. Taste and adjust seasoning.

Assemble slaw

Add thinly sliced cabbage and shredded carrot to the bowl. Drain pickled onions (reserve a tablespoon of the pickle liquid if you like a tangier dressing) and add to the cabbage. Toss everything with the dressing until evenly coated. If the slaw seems dry, add up to 1 tablespoon reserved pickling liquid or a splash of milk. Chill for at least 30 minutes to let flavors develop.

Warm the buns or rolls in an oven or on a grill for a few minutes until lightly toasted.

Pile 1/2 to 3/4 cup shredded pork per sandwich onto the bottom bun. Spoon a tablespoon or two of Carolina BBQ sauce over the pork if you want extra tanginess.

Top with a generous scoop (about 1/3 to 1/2 cup) of pickled onion coleslaw. Add top bun and press lightly.

Serve immediately with your choice of one side (examples: fries, potato salad, baked beans, or coleslaw). Leftover pork keeps refrigerated for 3–4 days and reheats well in a covered pan with a splash of reserved braising liquid or additional sauce.