1/2lb Of Pulled Pork Recipe

Trim and season

If the pork shoulder piece is thicker than 1 inch, trim to roughly even thickness so it heats evenly. Pat the meat dry with paper towel. Rub the pork on all sides with vegetable oil. Mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder in a small bowl, then rub the spice mix evenly over the pork.

Sear (optional, for flavor)

Heat a heavy skillet over medium-high heat. When hot, add the seasoned pork and sear for 1–2 minutes per side until a brown crust forms. This step is optional but adds flavor.

Braising

Place the seared pork in a small ovenproof dish or a slow cooker. Add apple cider vinegar and chicken/pork broth to the dish (pour around the meat, not over the spice crust). Cover tightly with foil or the slow cooker lid. If using an oven, preheat to 300°F (150°C) and braise for 1.5–2 hours until the pork reaches an internal temperature of 195–205°F (90–96°C) and pulls apart easily. If using a slow cooker, cook on low for 3–4 hours or until very tender.

Rest and shred

Remove the pork from the oven/slow cooker and let rest, covered, for 10–15 minutes to allow juices to redistribute. Transfer to a cutting board and use two forks to shred the meat into bite-sized strands. Reserve any cooking juices in the dish.

Moisten and finish

Spoon 1–2 tablespoons of the reserved cooking juices over the shredded pork and toss to combine so the meat remains moist. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Warm the buns briefly in a 350°F (175°C) oven for 3–5 minutes or toast them cut-side down in a skillet until lightly browned.

Place approximately 1/2 lb of the shredded pork onto the bottom half of each bun (divide evenly between the two buns). Drizzle or brush the provided 2 oz of BBQ sauce over the pork (about 1 oz per sandwich) and add pickles and/or 1/4 cup coleslaw per sandwich if desired.

Top with the bun tops and serve immediately. Any leftover shredded pork can be refrigerated in an airtight container with a little reserved cooking liquid for up to 3–4 days.