Bbq Pulled Pork Recipe
Make Bbq Pulled Pork Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork & Brine
Dry Rub
Cooking & Finish
To Serve (optional)
Method
Pork & Brine
- 1
Prepare brine
In a large pot or container, dissolve 1 cup kosher salt and 1 cup brown sugar in 2 liters (about 8 cups) of warm water. Stir until dissolved, then add 4 cups of ice to cool the solution completely.
- 2
Brine the pork
Submerge the 4 lb pork shoulder in the cooled brine, cover, and refrigerate for 6 to 12 hours (overnight is fine). This helps improve moisture and seasoning throughout the meat. Remove pork from brine, rinse under cold water, and pat dry with paper towels. Let rest 30 minutes at room temperature before applying rub.
Dry Rub
- 3
Make the rub
Combine paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, and 1 tsp cayenne (if using) in a bowl and mix thoroughly.
- 4
Apply rub
Generously massage the dry rub all over the surface of the pork shoulder, pressing it into crevices. Make sure the entire exterior is coated. Let sit for 30 minutes to 1 hour (or refrigerate up to 4 hours) to allow flavors to adhere.
Cooking & Finish
- 5
Prepare for slow cooking
Preheat oven to 300°F (150°C) if oven-roasting, or prepare a smoker or slow cooker. If using the oven, place the quartered onion in the bottom of a large Dutch oven or roasting pan. Add 1 cup apple cider vinegar and 1 cup stock to the pan to create a moist cooking environment.
- 6
Sear (optional)
Heat 1-2 tablespoons neutral oil in a large skillet over medium-high heat. Brown the pork shoulder on all sides, 2–3 minutes per side, to build a deeper crust. Transfer pork to the Dutch oven or slow cooker on top of the onions.
- 7
Slow cook until tender
Cover the pot with a tight-fitting lid and roast in the preheated oven for 4 to 5 hours until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily. If using a smoker, maintain a temperature of 225–250°F and smoke for approximately 6–8 hours. In a slow cooker, cook on low for 8–10 hours. Every 1–2 hours, baste the pork with pan juices if possible.
- 8
Rest
Remove the pork from the oven/smoker/slow cooker and let rest, covered loosely with foil, for 20–30 minutes. Reserve the cooking liquid.
- 9
Shred the pork
Using two forks or meat claws, pull the pork into shreds, discarding large pieces of fat and the bone. Transfer shredded pork to a large bowl. If desired, strain and skim the reserved cooking liquid and add 1/2 to 1 cup back into the shredded pork to keep it moist.
- 10
Finish with sauce
In a saucepan over medium heat, combine 1.5 cups BBQ sauce, 2 tbsp unsalted butter, 2 tbsp yellow mustard, and optional 1/2 cup apple cider or apple juice. Heat gently until warmed and slightly reduced (3–5 minutes). Toss 2/3 of the sauce with the shredded pork to coat. Reserve some sauce for serving. Taste and adjust seasoning with kosher salt and black pepper to taste.
To Serve (optional)
- 11
Assemble sandwiches
If serving on buns, toast buns lightly. Pile 1/2 to 3/4 cup shredded pork per bun, spoon extra sauce over the top, and add coleslaw and pickles as desired.
- 12
Storage
Store leftover pulled pork in an airtight container with a little of the reserved cooking liquid or sauce. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of stock or sauce to restore moisture.