Pulled Pork Or Pulled Chicken Recipe

Prep and spice

Pat the pork shoulder or chicken thighs dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, cumin, and chili powder. Rub olive oil evenly over the meat, then massage the dry spice mix over all surfaces. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (if refrigerating, bring to room temp 30 minutes before cooking).

Sear (optional, for more flavor)

Heat a large Dutch oven or heavy skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the meat on all sides until browned, 3–4 minutes per side. For chicken, sear until golden (not fully cooked). For pork, brown well to develop crust.

Braise or slow-cook

If using the oven/Dutch oven: preheat oven to 300°F (150°C). Place seared meat in the pot, add apple cider vinegar and stock. Cover tightly and braise in oven for 3–4 hours for pork (until fork-tender) or 1.5–2 hours for chicken. If using a slow cooker: transfer meat to slow cooker, add vinegar and stock, cook on low for 6–8 hours for pork or 4–5 hours for chicken until meat shreds easily. If using pressure cooker: add liquid and cook pork 60–75 minutes high pressure or chicken 20–25 minutes, then natural release 10 minutes.

Shred and saucing

Remove meat to a large cutting board or bowl. Using two forks (or meat claws), shred the meat into bite-sized pieces, discarding excess fat if using pork. Skim fat from cooking liquid, then stir 1 cup barbecue sauce into about 1/2 to 1 cup of the reserved braising liquid to loosen and concentrate flavor. Return shredded meat to the pot or a large bowl and fold in barbecue sauce mixture to taste, adding more sauce if desired. Keep warm until serving.

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. Add shredded cabbage and grated carrot and toss until evenly coated. Taste and adjust seasoning. Chill at least 30 minutes to meld flavors before serving. Toss again right before plating.

Preheat oven to 350°F (175°C) if finishing in oven, or cook on stovetop. In a medium skillet over medium heat cook diced bacon until crisp, about 6–8 minutes; remove bacon with slotted spoon and set aside, leaving rendered fat. Sauté diced onion in the bacon fat until soft and translucent, about 4–5 minutes. Add ketchup, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika and water; stir to combine. Add drained beans and cooked bacon; stir gently to coat. Simmer on low 8–10 minutes for flavors to marry. If desired, transfer to a small baking dish and bake 20 minutes to thicken a bit. Adjust seasoning and serve warm.

If using cornbread mix: follow package directions substituting melted butter for oil and using milk or buttermilk for richer flavor. Bake in a preheated 400°F (200°C) oven in a greased 8-inch cast-iron skillet or pan for 18–22 minutes until golden and a toothpick comes out clean. If making homemade: combine 1.5 cups cornmeal + 1 cup flour + 1/4 cup sugar + 1 tbs baking powder + 1 tsp salt; whisk eggs, milk, and melted butter; combine and bake as above. If using buns: warm buns in a 350°F oven for 5–7 minutes with butter brushed on cut sides just before serving.

Taste pulled meat and finish with additional salt, pepper, or vinegar if needed. Stir in chopped parsley if using. Serve the pulled pork or chicken on warmed buns or with wedges of cornbread, alongside coleslaw and baked beans. Offer extra barbecue sauce on the side. Leftovers keep tightly covered in the refrigerator 3–4 days or freeze up to 3 months.