Pork Shoulder Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Trim any excessively large external fat cap if desired, leaving a thin layer for flavor. Score the fat in a crosshatch pattern about 1/2 inch deep if intact.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and dried oregano. Stir until evenly mixed.

Rub oil over the entire pork shoulder, then liberally apply the dry rub, pressing it into all surfaces so the meat is evenly coated. Let sit at room temperature for 30 minutes (or refrigerate up to overnight, uncovered for a drier crust).

Preheat and arrange aromatics

Preheat the oven to 300°F (150°C). In a large Dutch oven or ovenproof roasting pan, spread the sliced onion, carrots, celery, and smashed garlic in an even layer to form a bed for the pork.

Sear pork

Heat vegetable oil over medium-high heat on the stovetop in the Dutch oven until shimmering. Carefully add the pork shoulder, fat-side down first, and sear without moving for 4–6 minutes until deep brown. Turn and brown the other sides, about 3–5 minutes per side. Remove pork and set on a plate.

Deglaze and assemble

With the pot still on the burner, pour in the apple cider and use a wooden spoon to scrape any browned bits from the bottom (deglaze). Add the chicken or pork stock, apple cider vinegar, and bay leaves. Return the pork shoulder to the pot, placing it on top of the aromatic vegetables. Add thyme sprigs if using. The liquid should come about 1 to 1.5 inches up the side of the meat; if not, add a little more stock or water.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise at 300°F (150°C) for 3 to 4 hours, or until the pork is fork-tender and an instant-read thermometer inserted into the thickest part registers 195–205°F (90–96°C) for shreddable meat. Check once after 2 hours—if the liquid level is very low, add 1/2 cup more stock.

Rest and shred

Carefully transfer the pork to a cutting board and let rest for 15–20 minutes. Reserve the braising liquid and vegetables. Using two forks (or clean hands), shred the pork into bite-sized pieces, discarding any large chunks of fat or the bone if present.

Reduce sauce

While pork rests, skim excess fat from the top of the braising liquid. Place the pot over medium-high heat and simmer the liquid and vegetables until reduced by about a third and slightly thickened, 8–12 minutes. For a smoother sauce, strain the liquid into a saucepan and press on the vegetables to extract flavor, then simmer the strained liquid to concentrate.

Combine and season

Return shredded pork to the saucepan with the reduced braising liquid. Toss to combine and simmer 2–3 minutes so the meat absorbs flavor. Taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed. If you like, stir in barbecue sauce (up to 1 cup) and heat through for sauced pulled pork.

Garnish with chopped parsley and serve hot. Suggested serving ideas: on toasted buns for sandwiches, over rice, in tacos, or alongside mashed potatoes and braised greens.