Pulled Pork Recipe

Trim and season

Trim any excessive exterior fat from the pork shoulder, leaving a thin fat cap to keep meat moist. Pat the pork dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and ground cumin. Rub the pork all over with vegetable oil, then massage the dry rub into the meat, covering all sides. Let rest at room temperature for 30 minutes or refrigerate covered for up to 8 hours (bring back to room temperature before cooking).

Sear (optional)

Preheat oven to 300°F (150°C). Heat a large, oven-safe Dutch oven or heavy pot over medium-high heat. When hot, add a little oil and sear the pork shoulder on all sides until browned, about 3–4 minutes per side. Remove pork to a plate.

Braise

Add the quartered onion to the pot and sauté 2 minutes to pick up fond. Pour in 1 cup chicken or pork stock, scraping browned bits from the bottom. Return the pork to the pot, fat side up. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is fork-tender and easily shreds, about 3 to 3 1/2 hours for 3 lbs. (Internal temperature should reach at least 195–205°F for easy shredding.) Check once halfway and spoon some braising liquid over the pork if it looks dry.

Rest and shred

Remove the pot from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest 15 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large pieces of fat or bone.

Moisten

Skim fat from the braising liquid. Reserve 1/2 to 3/4 cup of the strained braising liquid and toss with the shredded pork to keep it moist. Reserve remaining braising liquid for another use or add to the barbecue sauce if desired.

In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add the minced shallot and sauté until translucent, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant. Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mesquite smoked paprika, minced chipotle (if using), liquid smoke (if using), hot sauce, salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning — add more vinegar for tang, more sugar for sweetness, or more chipotle for heat. Remove from heat and let cool slightly. Reserve about 1 cup for serving and keep 1/4–1/2 cup aside to mix into the pork (see next step).

Place the shredded pork in a large bowl or back in the pot on low heat. Add 1/4 to 1/2 cup of the warm mesquite BBQ sauce and toss to coat evenly — add more sauce to taste, but avoid over-saucing so the bun doesn't get soggy. Warm gently until the pork is heated through, about 5 minutes. Taste and adjust salt or sauce.

Toast buns

Heat a skillet or griddle over medium heat. Butter the cut sides of the sourdough buns lightly with softened butter. Toast buttered cut sides in the skillet until golden brown and crisp, about 1–2 minutes.

Assemble sandwiches

Pile about 1/2 cup to 3/4 cup of sauced pulled pork onto the bottom half of each toasted bun (about 6 servings total). Spoon an extra tablespoon of reserved BBQ sauce over the pork if desired. Top with 2 pickle slices per sandwich (or 3 for extra tang). Close with the top bun and serve immediately.

Service suggestion

Serve with extra BBQ sauce on the side and optional side dishes such as coleslaw, fries, or baked beans. Leftover pulled pork keeps well refrigerated up to 4 days or frozen up to 3 months.