Nc Pulled Pork Recipe

Make brine

Combine 8 cups water, 1 cup kosher salt, 1/2 cup brown sugar, peppercorns, bay leaves and smashed garlic in a large pot. Heat just until salt and sugar dissolve, stirring. Cool completely to room temperature, then chill in refrigerator until cold (about 1 hour).

Brine pork

Place the 6 lb pork shoulder in a large nonreactive container or heavy zip-top bag. Pour the chilled brine over the pork so it is fully submerged (add additional cold water if needed). Refrigerate for 4–8 hours (overnight up to 12 hours is acceptable for deeper seasoning).

Dry and rest

Remove pork from brine, rinse briefly under cold water and pat dry with paper towels. Place on a rack set over a sheet pan and let air-dry in refrigerator for 1–2 hours (this helps form a better bark).

Prepare rub

In a small bowl combine 1/4 cup light brown sugar, 1/4 cup dark brown sugar, 2 tbsp kosher salt, 2 tbsp coarse black pepper, 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dry mustard and 1/2 tsp cayenne. Stir to fully incorporate.

Apply rub

Coat the dried pork shoulder evenly with the dry rub, pressing the mixture into all surfaces, including crevices. Let sit at room temperature while you preheat your oven or smoker (about 30 minutes).

Preheat and set up

Preheat your smoker to 225°F (107°C). If using an oven, preheat to 300°F (150°C) and set a rack in a low position. Place a drip pan under the rack or in the smoker to catch juices.

Cook pork

Place the rubbed pork shoulder fat-side up on the smoker rack or oven rack. If using a smoker, cook at 225°F until internal temperature reaches 195–205°F (about 1.25–1.5 hours per pound; roughly 8–9 hours for 6 lb). If using an oven, roast at 300°F until internal temperature reaches 195–205°F (approximately 6–7 hours). Every 2–3 hours baste or spritz with a mixture of 1 cup apple cider vinegar and 1 cup apple juice to keep surface moist and build flavor.

Wrap (optional)

When the pork hits 160–170°F and the bark is set but progress slows (the stall), wrap tightly in foil with 2 tbsp butter, 2 tbsp yellow mustard and 1 tbsp Worcestershire sauce, plus a splash of the cider/apple juice mixture. Return to heat and continue until 195–205°F.

Rest and shred

Remove the pork from heat and let rest wrapped for 45–60 minutes. Unwrap and transfer to a large cutting board. Using two forks or meat claws, shred the pork into bite-sized pieces, removing excess fat and the bone as you go.

Finish sauce and toss

Reserve 1–2 cups of the cooking juices from the drip pan. Skim off excess fat. In a saucepan combine reserved juices with 2 tbsp butter and, if desired, 2–4 tbsp apple cider vinegar or a little additional brown sugar to balance. Warm briefly, then toss shredded pork with enough of the pan juices to moisten and flavor (reserve some for serving). Adjust seasoning with salt and pepper.

Assemble sandwiches

Lightly toast hamburger buns or rolls. Pile shredded pork onto bottom bun, top with coleslaw and a drizzle of yellow mustard or the reserved pan juices if desired. Serve immediately with extra pan juices or hot sauce on the side.

Offer additional yellow mustard or hot sauce to guests to apply to taste. Leftover pulled pork keeps covered in refrigerator up to 4 days or can be frozen up to 3 months.