Pulled Pork Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim any excessive silver skin, but leave a thin layer of fat for flavor and moisture.

Make the rub

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

Generously rub the spice mixture all over the pork, pressing the rub into crevices. Let the rubbed pork rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor (if refrigerating, bring to room temperature for 30–60 minutes before cooking).

Preheat oven to 300°F (150°C). In a large Dutch oven or deep roasting pan, pour in the chicken broth (or water), apple cider vinegar, and Worcestershire sauce. Stir in 2 tablespoons brown sugar.

Scatter the sliced onion, smashed garlic cloves, and bay leaves in the liquid to create an aromatic bed. Place the rubbed pork shoulder fat-side up on top of the onions.

Cover tightly with a lid or heavy-duty aluminum foil. Place in the preheated oven and roast until the pork is very tender and a meat thermometer in the thickest part reads about 195–205°F (90–96°C). For a 4 lb shoulder, plan on ~4 to 6 hours depending on oven, size, and shape. Check after 3.5–4 hours for progress.

Every 60–90 minutes, carefully baste the pork with the pan juices to keep the exposed surface moist. If the liquid level gets very low, add up to 1/2 cup additional broth or water.

When the internal temperature reaches 195–205°F and the meat pulls apart easily, remove the roast from the oven. Transfer pork to a large platter or cutting board and let rest, covered loosely with foil, for 20–30 minutes to allow juices to redistribute.

Meanwhile, skim fat from the pan juices if desired and transfer the remaining liquid and aromatics to a saucepan. Bring to a simmer and reduce by about one-third until slightly thickened (3–8 minutes). Taste and adjust seasoning.

Using two forks or meat claws, shred the pork into bite-sized pieces, removing and discarding any large pieces of fat or bone. Reserve a cup or two of the reduced pan sauce and mix into the shredded pork to moisten. Add more sauce as desired for flavor and juiciness.

Stir in up to 1 cup barbecue sauce (start with 1/2 cup and add to taste) and toss to coat. If you like a sweet glaze, mix the remaining 1–2 tablespoons brown sugar into the sauce before tossing. Keep warm until serving.

Serve the pulled pork on rolls or tortillas, garnish with chopped parsley if desired, and pass additional barbecue sauce and pickles on the side.