Pulled Pork Recipe

Optional brine (recommended for extra moisture, 4–12 hours)

If using a brine, combine 3 tbs kosher salt, 2 tbs brown sugar, smashed garlic cloves, peppercorns and bay leaves in 1.5 liters of warm water. Stir until salt and sugar dissolve and cool completely in the refrigerator. Submerge the pork shoulder in the brine in a container or heavy-duty zip bag and refrigerate 4–12 hours. After brining, remove pork, rinse under cold water and pat dry thoroughly with paper towels.

If not brining, pat the pork shoulder dry with paper towels and proceed to seasoning.

Mix the smoked paprika, brown sugar, granulated garlic, onion powder, ground cumin, chili powder, coarse black pepper, and 1.5 tbs kosher salt in a bowl. Add 1 tbs vegetable oil and stir to form a paste—this helps the rub cling to the meat.

Coat the pork shoulder evenly with the rub, massaging it into all surfaces and into any crevices. For best results, let the rubbed pork sit uncovered on a rack in the refrigerator 1–4 hours (or up to overnight) to dry the surface and set the rub.

Oven method (around 3–4 hours)

Preheat oven to 150°C (300°F). Place the rubbed pork fat-side up on a rack set inside a roasting pan. Pour 120 ml apple cider vinegar and 240 ml stock into the bottom of the pan (add 120 ml apple juice or cola if using). Cover tightly with foil. Roast until the internal temperature reaches 92–95°C (198–203°F) and the meat is fork-tender and pulls apart easily, about 3–4 hours for a 3 kg shoulder. Remove foil for the last 30–45 minutes if you want a firmer bark. Let rest, covered loosely, 20–30 minutes before shredding.

Slow cooker method (6–8 hours)

Sear the pork on all sides in a hot skillet with a little oil until browned (optional but adds flavor). Place pork in slow cooker, pour in apple cider vinegar, stock and apple juice/cola. Cover and cook on low 6–8 hours until the meat easily pulls apart and reaches about 92–95°C (198–203°F). Transfer to a board and rest 15–20 minutes before shredding.

Smoker method (low and slow)

Preheat smoker to 110–120°C (225–250°F). Place rubbed pork fat-side up on the smoker grate. Smoke until the internal temperature reaches 71°C (160°F), spritz with a mixture of apple cider vinegar and apple juice occasionally, then continue smoking until 92–95°C (198–203°F) and the meat is tender, typically 8–10 hours depending on size. Wrap in foil (the Texas Crutch) if progress stalls to speed through the stall. Rest 20–30 minutes before shredding.

Using two forks or meat claws, shred the rested pork into bite-sized pieces, discarding excess fat and large bits of connective tissue. Reserve 120–240 ml of the cooking juices (pan juices or slow cooker liquid); mix a portion into the shredded pork to keep it moist and adjust to taste.

In a large bowl, stir the shredded pork with 360 ml barbecue sauce and 2 tbs butter until well combined. Taste and add more cooking juices or sauce to reach desired moisture and flavor. If you prefer saucy pulled pork, add up to 120 ml more sauce or reserved juices.

Garnish with 2 tbs chopped parsley if desired. Serve hot on buns, with coleslaw, or as desired.