Pulled Pork
Pork shoulder rubbed with brown sugar and smoky spices, roasted low and slow until it falls apart, then tossed with its juices and barbecue sauce.
Pulled pork is the heart of Southern American barbecue, traditionally smoked for hours over hardwood until the pork shoulder is so tender it can be pulled apart by hand. You do not need a smoker to make excellent pulled pork at home: a smoky spice rub, a low oven and patience produce juicy, tender meat with a dark, flavorful crust.
Why this recipe works
- Pork shoulder. Also called pork butt or Boston butt, it has plenty of fat and connective tissue, which melt over long cooking and keep the meat moist.
- A dry rub. Brown sugar, smoked paprika, garlic, onion, mustard and cayenne form a flavorful crust, or "bark".
- Covered, then uncovered. Covering the pork for most of the cooking traps steam and makes it tender; uncovering at the end darkens the crust.
- Cooking to temperature. Pork shoulder shreds easily at around 195 to 203°F (90 to 95°C), much higher than the temperature at which it is safe.
Slow cooker method
Rub the pork, place it in a slow cooker with ½ cup (120 ml) of broth or apple cider and cook on low for 8 to 10 hours, until it shreds easily. For a darker crust, transfer to a sheet pan and broil for a few minutes before shredding.
How to serve pulled pork
Pile it onto soft buns with coleslaw and pickles, use it in tacos, or serve it with cornbread and beans. It also freezes well, so leftovers are welcome. For another long, slow cook, see our pot roast.
Pulled Pork
Ingredients
For the rub
For the pork
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
-
Mix the rub ingredients. Pat the pork dry and rub the mixture all over it. If you have time, refrigerate uncovered for up to 24 hours.
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Heat the oven to 300°F (150°C, or 130°C (265°F) fan, gas mark 2). Scatter the onion in a Dutch oven or deep roasting pan and set the pork on top, fat side up. Pour the cider and vinegar around the pork.
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Cover tightly with a lid or foil and roast for 4½ hours.
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Uncover and roast for 1 to 1½ hours more, until the crust is dark and the pork reaches 195 to 203°F (90 to 95°C (203°F)) and shreds easily with a fork.
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Rest for 30 minutes. Shred the pork with two forks, discarding any large pieces of fat.
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Skim the fat from the pan juices. Toss the pork with about ½ cup (120 ml) of the juices and the barbecue sauce. Serve on buns with extra sauce.
Notes
- Bone-in shoulder works well too; add about 30 minutes to the cooking time and pull out the bone before shredding.
Tips
- Keep shredded pork moist by tossing it with some of the cooking juices before adding sauce.
Substitutions
- Sauce: serve with a vinegar-based Carolina sauce instead of tomato barbecue sauce.
- Spice level: leave out the cayenne for a mild version.
Storage and reheating
- Refrigerate with some juices for up to 4 days.
- Freeze for up to 3 months. Reheat covered with a splash of broth.
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