Pulled Pork Recipe

Trim and dry pork

Pat the pork shoulder dry with paper towels. Trim any excessively thick external fat cap, leaving about 1/4 inch for flavor. Score the fat in a shallow crosshatch if desired to help seasoning penetrate.

Make dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder and mustard powder. Mix thoroughly so sugar and spices are evenly distributed.

Apply rub

Rub the pork all over with olive oil, then massage the dry rub into all surfaces, pressing it into crevices. If time allows, wrap the seasoned pork and refrigerate for 2–12 hours (overnight preferred) to let flavors penetrate.

Prepare braising liquid

Combine chicken broth (or water), apple cider vinegar and Worcestershire sauce in a measuring cup or bowl. Halve the onion and smash the garlic cloves; set aside.

Sear the pork (optional but recommended)

Preheat oven to 300°F (150°C). Heat a large Dutch oven or ovenproof pot over medium-high heat and add 1 tablespoon oil. When shimmering, sear pork shoulder on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.

Build braise

Lower heat to medium, add remaining 1 tablespoon oil if needed and sauté the halved onion cut-side down for 2–3 minutes to pick up browned bits. Add the smashed garlic and cook 30–60 seconds until fragrant. Return pork to the pot, pour the braising liquid around (not over) the pork so the rub stays on top, and add enough liquid to come about 1/3 up the sides of the meat. The onions can be tucked around the pork.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Cook until the pork is fall-apart tender and an instant-read thermometer in the thickest part reads about 200–205°F (93–96°C), typically 3–4 hours for a 4 lb shoulder. Check once halfway — if liquid is low, add up to 1/2 cup more broth or water. Alternatively, braise on low in a slow cooker on LOW for 8–9 hours with the same liquid.

Rest and shred

Carefully transfer the pork to a large cutting board or tray and let rest, covered loosely with foil, 15–20 minutes. Strain the braising liquid into a measuring cup, skim off excess fat and reserve the liquid. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large pockets of tough fat or bone.

Finish with sauce

Return the shredded pork to the pot or a large skillet set over medium heat. Add about 1 cup barbecue sauce, 1 tablespoon brown sugar (optional) and 1 teaspoon hot sauce (optional). Pour in 1/4–1/2 cup of the reserved braising liquid to moisten (use more or less to reach desired sauciness). Warm and toss for 3–5 minutes so sauce coats the pork and flavors meld. Taste and adjust seasoning with salt, pepper or more vinegar for brightness.

Toast buns lightly, pile shredded pork onto bottom bun, spoon additional sauce if desired, top with coleslaw for crunch and freshness, sprinkle chopped parsley if using, and cap with top bun.

Serve remaining sauce on the side. Leftover pulled pork keeps covered in the refrigerator for 3–4 days or freezes for up to 3 months.