Pulled Pork Recipe

Prepare brine

In a large pot, combine 2 liters water, kosher salt, brown sugar, black peppercorns, bay leaves, and crushed garlic. Bring to a simmer just to dissolve salt and sugar, then remove from heat and cool to room temperature. Chill in the refrigerator until cold (about 1–2 hours).

Brine pork

Place the pork shoulder in a container or heavy-duty zip-top bag. Pour the chilled brine over the pork so it is covered. Refrigerate for 6–12 hours (overnight for best results). This adds moisture and seasoning to the meat.

Dry and rest

Remove pork from brine, discard brine, and pat the pork dry thoroughly with paper towels. Let it rest uncovered in the refrigerator for 1–2 hours if time allows—this helps form a better crust during cooking.

Make rub

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

Apply rub

Rub the pork shoulder with the yellow mustard to help the rub adhere, then liberally apply the dry rub all over the meat, pressing it into any crevices. Let the rubbed pork sit at room temperature for 30 minutes while you preheat the oven or smoker.

Preheat oven or smoker

Preheat your oven to 275°F (135°C) for low-and-slow oven roasting, or prepare your smoker to hold 225–250°F (107–121°C) using indirect heat and wood of choice (hickory, apple, or oak).

Roast or smoke

Place the pork shoulder fat-side up on a rack in a roasting pan (or directly on the smoker grate) and pour the stock and apple juice into the pan (or a water pan in a smoker). Insert a probe thermometer into the thickest part of the meat, avoiding bone. Cook low and slow until the internal temperature reaches about 195–205°F (90–96°C), which will take approximately 6–8 hours for a 4 lb shoulder. Check after 4–5 hours and baste once with pan juices or a mixture of apple cider vinegar and apple juice if desired.

Wrap (optional)

When the pork reaches about 160–165°F (71–74°C) and has a deep mahogany color (the stall), you can wrap it tightly in aluminum foil with 0.5 cup apple cider vinegar and a splash of apple juice to speed through the stall and retain moisture. Return to the oven or smoker and continue until 195–205°F.

Rest

When the target temperature is reached, remove the pork from the heat and keep it wrapped. Let it rest for 30–45 minutes; the internal temperature will hold and connective tissue will finish breaking down, making it easy to shred.

Make finishing sauce (optional)

While the pork rests, combine the reserved pan juices with up to 1 cup of store-bought BBQ sauce and 1–2 tablespoons butter in a small saucepan. Heat gently and whisk to combine into a glossy finishing sauce. Taste and adjust with a splash of apple cider vinegar for brightness.

Shred pork

Unwrap the rested pork and transfer to a large cutting board or shallow bowl. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess large pieces of fat or bone. If you used a bone-in shoulder, remove and reserve any flavorful bits of meat on the bone.

Combine with sauce

Mix the shredded pork with a few ladles of the pan juices and the finishing BBQ sauce to taste. Start with 0.5 cup sauce and add more until the texture and flavor are where you like it. Taste and adjust salt, pepper, or vinegar for balance.

Finish and serve

Brush or toast the buns with a little butter if desired. Pile the pulled pork onto buns and top with chopped parsley and optional coleslaw. Serve additional sauce on the side.