- Prepare the Ingredients
Pat the 5 lb pork shoulder completely dry with paper towels. In a small bowl, combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp mustard powder, 1 tbsp kosher salt, and 2 tsp black pepper to make the dry rub. In a separate bowl or jar, whisk together 3/4 cup apple cider vinegar, 1/2 cup apple juice, 2 tbsp hot sauce, and 1 tbsp Worcestershire sauce for the mop sauce.
- Rub & Rest
Massage the dry rub all over the pork shoulder, pressing firmly to ensure it adheres to every nook and cranny. For the deepest flavor, let the seasoned meat rest, uncovered, on a rack set in a baking sheet in the refrigerator for at least 1 hour, or ideally overnight.
- Slow Cook to Perfection
Preheat your oven or smoker to 275°F (135°C). Place the rubbed pork shoulder in a roasting pan, fat cap up. Cook, uncovered, for about 6 hours, or until the internal temperature reaches 160°F and a dark, savory bark has formed. This is when you'll likely hit "the stall."
- Braise & Finish
Tightly wrap the pork in a double layer of heavy-duty aluminum foil, pouring about half of the cider vinegar mop sauce over the meat before sealing. Return it to the oven and continue cooking until the internal temperature reaches 202-205°F and the meat is extremely tender when probed, about 2 more hours.
- Rest, Pull, and Serve
Remove the wrapped pork from the oven and let it rest, still wrapped, for at least 1 hour. Unwrap, reserving any juices in the foil. Using two forks, shred the meat, discarding any large pieces of fat or bone. Toss the shredded pork with the reserved juices and the remaining mop sauce to taste.
- Calories:420 kcal
- Protein:45 g
- Carbohydrates:8 g
- Sugar:6 g
- Salt:2.1 g
- Energy:1760 kJ
- Fat:22 g
You know that feeling? When you walk by a backyard and that deep, smoky scent of slow-cooked meat stops you in your tracks, and your stomach starts talking back? That’s the pull of a perfect bbq pork shoulder. Forget intimidating jargon and fussy equipment. We’re diving into a straightforward method for incredibly tender, flavor-packed pulled pork that’s become my go-to for feeding a crowd or just making an epic week of leftovers.
From Pitmaster to Your Patio: The Lowdown on Pork Shoulder
Legend has it that pitmasters in the American South would start these massive, fatty cuts in the wee hours, tending a low fire for an entire day. It was a test of patience, yielding a reward so glorious—juicy, shreddable meat with a rich, smoky bark—that it became the stuff of barbecue legend. This recipe is our tribute to that tradition, simplified for your home oven or smoker, so you can taste a piece of that history.
Why This Method Works
What makes this bbq pork shoulder so special is the unhurried, two-phase approach. First, a long, slow roast in a simple spice rub, which breaks down the tough connective tissue into pure, unctuous gelatin. Then, a braise in its own juices with a tangy cider vinegar mop, which locks in moisture and creates that signature ‘pull-apart’ texture. The result is meat that’s both juicy and packed with a bold, savory-sweet bark—a solid contender for any damn delicious pulled pork you’ll find.
The Pro-Tip: The Stall is Your Friend
If you’re smoking or roasting, here’s your ‘Aha!’ moment: Don’t panic when the internal temperature hits around 160°F and seems to stop climbing for hours. This is called “the stall,” and it’s actually when magic happens—collagen is transforming into silky gelatin. Wrap the meat tightly in foil (aka the “Texas Crutch”) to push through it, and you’ll be rewarded with that fall-apart tenderness every time.
Serving & Pairing: Think Beyond the Bun
Sure, piled high on a soft bun with slaw is classic. But for a next-level experience, try stuffing it into tacos with pickled onions, folding it into cheesy grits, or topping a loaded baked potato. The bright, vinegar tang of this style of Carolina pulled pork cuts through the richness beautifully. Pour a crisp, hoppy IPA or a sweet iced tea to wash it all down.
Variations & Swaps
This recipe is wonderfully adaptable. For a Kansas City-style bbq pork butt recipe (pork butt is just another name for the shoulder), slather the finished meat with a thick, sweet, and tangy tomato-based sauce. If you’re after a non bbq pulled pork recipe, skip the smoke and use the oven method with chicken broth for braising—it’s still incredible. You can also explore the bold, pepper-forward world of a KC pulled pork recipe or the minimalist perfection of a vinegar-based version championed by sites like Serious Eats.
Make-Ahead & Storage Smarts
This is a meal-prepper’s dream. Cook the pork shoulder a day or two ahead; it reheats beautifully, and the flavors only improve. Shred and store it in its juices in the fridge for up to 4 days, or freeze for 3 months. Reheat gently in a covered pan with a splash of water or broth to keep it succulent.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Absolutely! Apply the rub, sear the meat if you have time (for extra flavor), then cook on LOW for 8-10 hours until shreddable. For that cider vinegar pulled pork tang, add the mop sauce for the last hour.
Q: Pork shoulder or pork butt—what’s the difference?
A: In the butcher case, they’re often used interchangeably for the same large, fatty cut from the front leg. Both are perfect for this recipe, so just grab what looks best.
Q: What if I don’t have a smoker?
A: No problem! A low oven (275°F) works wonders. You’ll miss some smokiness, but the juicy, tender result from the slow roast and braise will still have everyone raving. It’s the technique from Hey Grill Hey adapted for indoors.
Now, it’s your turn. Embrace the slow cook, trust the process, and get ready for the most satisfying shred of your life. This project is less about a quick dinner and more about creating a centerpiece worthy of a gathering—or a very happy fridge for days. I’d love to hear how yours turns out! Share your stories and photos in the comments, or browse our recipe collection for your next culinary adventure.
