Bbq Pulled Pork Recipe

Trim and Dry

Pat the pork shoulder dry with paper towels. Trim any excessive external fat if desired, leaving a thin layer to keep meat moist during cooking.

Make the rub

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Mix until uniform.

Rub the pork all over with olive oil, then massage the dry rub into all surfaces, pressing it into any crevices. Let the seasoned pork rest at room temperature for 30 minutes or refrigerate for up to overnight for deeper flavor (if refrigerating, bring to room temperature for 30–60 minutes before cooking).

Sear (optional)

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add a tablespoon of oil. When shimmering, sear the pork shoulder 3–4 minutes per side until well browned (this adds flavor but can be skipped if short on time). Transfer pork to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook 4–5 minutes until softened and starting to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and braising liquid

Pour in the apple cider vinegar, using a wooden spoon to scrape any brown bits from the bottom of the pot. Add the chicken broth, Worcestershire sauce, and brown sugar. Stir to combine, then bring the liquid to a simmer.

Braise the pork

Return the pork shoulder to the pot, placing it fat-side up. The liquid should come up about 1–1.5 inches on the pork; if needed, add a bit more broth or water. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the pork is fall-apart tender, about 3.5–4.5 hours for a 4-lb shoulder (test with a fork; it should shred easily).

Rest and shred

Carefully transfer the pork to a cutting board or large tray and let rest for 10–15 minutes. Use two forks or meat claws to shred the pork into bite-sized pieces, removing and discarding any large pieces of fat or bone.

Make the sauce and finish

Skim excess fat from the braising liquid left in the pot. If you like a thicker sauce, simmer the liquid on the stovetop over medium heat until reduced by about one-third. Stir in the BBQ sauce and hot sauce (if using), simmer 2–3 minutes to combine and heat through. Return shredded pork to the pot and toss thoroughly to coat, cooking 2–4 minutes so the meat absorbs the sauce. Taste and adjust seasoning with salt, pepper, or more vinegar for brightness.

Warm the buns in a 350°F (175°C) oven for 5–8 minutes or toast in a skillet. Pile generous portions of pulled pork onto buns, top with pickles and optional coleslaw. Serve immediately.

Leftovers: Cool completely and refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.