Pulled Pork
Slow-roasted pork shoulder rubbed in smoky spices, then shredded into tender, juicy strands. The kind of low-and-slow result that fills the whole house with something worth waiting for.
Ingredients
- 4 lbbone-in pork shoulder(also called pork butt)
- 2 tbspbrown sugar
- 1 tbspsmoked paprika
- 1 tbspkosher salt
- 1 tspblack pepper(freshly ground)
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspground cumin
- ½ tspcayenne pepper
- 1 tbspyellow mustard(acts as a binder)
- ½ cupapple cider vinegar
- ½ cupwater
- 1 cupbarbecue sauce(store-bought or homemade, for serving)
Method
- 01
Take the 4 lb pork shoulder out of the refrigerator 30 minutes before cooking to take the chill off — this helps it cook more evenly.
- 02
Preheat your oven to 300 °F (150 °C).
- 03
In a small bowl, combine the 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, and ½ tsp cayenne pepper. Mix until uniform.
- 04
Pat the pork shoulder completely dry with paper towels, then coat all sides with the 1 tbsp yellow mustard — this thin layer helps the rub stick without adding any mustard flavor.
- 05
Press the spice rub firmly onto every surface of the pork shoulder, covering it completely. Don't skip the underside.
- 06
Pour the ½ cup apple cider vinegar and ½ cup water into the bottom of a large Dutch oven or deep roasting pan.
- 07
Place the pork shoulder fat-side up in the pot. The liquid should sit below the meat, not submerge it.
- 08
Cover tightly with a lid or two layers of foil and roast at 300 °F for 6 to 7 hours, until the meat is completely tender and an instant-read thermometer reads at least 200 °F internally.
- 09
Remove the pot from the oven and let the pork shoulder rest, still covered, for 30 minutes — this lets the juices redistribute before shredding.
- 10
Transfer the pork to a large cutting board or bowl. Remove and discard the bone and any large pieces of fat.
- 11
Using two forks (or your hands once cool enough), shred the pork shoulder into long, coarse strands — don't over-shred into mush.
- 12
Skim the fat from the pan drippings, then drizzle 0.25 to ½ cup of the drippings back over the shredded pork to keep it moist.
- 13
Serve with the 1 cup barbecue sauce on the side or stirred through, depending on preference.
Adapted from public domain & community sources