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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.

Ingredients

For the rub

  • 3 tbsp light brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp fine salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • ½ tsp cayenne pepper

For the pork

  • 5 lb boneless pork shoulder (pork butt), 2.3 kg
  • 1 large onion, thickly sliced
  • ½ cup apple cider or chicken broth, 120 ml
  • 2 tbsp apple cider vinegar
  • 1 cup barbecue sauce, 240 ml, plus extra to serve
  • 10 soft burger buns, to serve

Instructions

  1. 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.
  2. 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.
  3. Cover tightly with a lid or foil and roast for 4½ hours.
  4. 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.
  5. Rest for 30 minutes. Shred the pork with two forks, discarding any large pieces of fat.
  6. 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

Substitutions

Storage