# 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.

_Dinner · American_

Prep: 20 min · Cook: 480 min · Total: 500 min · Yields: 8 servings

## Ingredients

- 4 lb bone-in pork shoulder (also called pork butt)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper (freshly ground)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tbsp yellow mustard (acts as a binder)
- ½ cup apple cider vinegar
- ½ cup water
- 1 cup barbecue sauce (store-bought or homemade, for serving)

## Instructions

1. 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.
2. Preheat your oven to 300 °F (150 °C).
3. 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 0.5 tsp cayenne pepper. Mix until uniform.
4. 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.
5. Press the spice rub firmly onto every surface of the pork shoulder, covering it completely. Don't skip the underside.
6. Pour the 0.5 cup apple cider vinegar and 0.5 cup water into the bottom of a large Dutch oven or deep roasting pan.
7. Place the pork shoulder fat-side up in the pot. The liquid should sit below the meat, not submerge it.
8. 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.
9. 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 0.5 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.

## Tip

> Pull the pork at 200–205 °F internal, not 165 °F — collagen doesn't fully convert to gelatin until that higher range, and that gelatin is exactly what makes pulled pork silky rather than just cooked through.

Tags: comfort-food, slow-cook, one-pan, weeknight, crowd-pleaser

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Canonical: https://just-recipes.io/recipes/pulled-pork