- Prepare the Ingredients
Gather all ingredients: 5 lb pork shoulder, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground cumin, 2 tbsp brown sugar, 1 tbsp kosher salt, 2 tsp black pepper, 1 cup apple cider vinegar, 1/2 cup apple cider, 2 tbsp hot sauce, and 1 tbsp Worcestershire sauce. Pat the pork shoulder completely dry with paper towels.
- Apply the Dry Rub
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt, and pepper to form your dry rub. Massage the spice mixture generously and thoroughly all over the entire surface of the pork shoulder. For best results, let the rubbed pork sit, uncovered, in the refrigerator for at least 1 hour (or overnight).
- Cook Low and Slow
Preheat your oven to 300°F. Place the rubbed pork shoulder, fat side up, in a large roasting pan or Dutch oven. Pour the apple cider and 1/2 cup of the vinegar around (not over) the pork. Cover tightly with a lid or aluminum foil. Roast for approximately 5 to 6 hours, or until the internal temperature reaches 195-205°F and the meat is fork-tender.
- Rest, Shred, and Sauce
Remove the pork from the oven. Transfer it to a large cutting board or platter and tent it loosely with foil. Let it rest, undisturbed, for at least 60 minutes. Meanwhile, make the finishing sauce: whisk together the remaining 1/2 cup of apple cider vinegar, hot sauce, and Worcestershire sauce. After resting, use two forks to shred the pork, discarding any large pieces of fat. Toss the shredded meat with as much or as little of the finishing sauce as you like. Serve immediately.
- Calories:420 kcal
- Protein:35 g
- Carbohydrates:8 g
- Sugar:5 g
- Salt:1.2 g
- Energy:1755 kJ
- Fat:27 g
I’m a firm believer that the best pulled pork recipe is one you can almost smell through the screen—a dish of deep, smoky flavor and a texture that surrenders to the gentlest nudge of a fork. My quest for that perfect balance of spice, tang, and richness led me down a road of trials, eventually landing on this version that I now serve to friends with a smug, satisfied smile. I want you to get that same feeling from this straightforward guide. It’s a project of patience, yes, but it’s also deeply forgiving and supremely rewarding. Let’s make a batch that will have you dreaming of leftovers.
The Low and Slow History Behind Your New Favorite Pulled Pork Recipe
This pulled pork recipe owes its soul to a style of barbecue born in the American South, specifically the Piedmont region of North Carolina. In the hands of pitmasters, a tough, inexpensive pork shoulder undergoes a magical transformation over smoldering wood for up to half a day. It’s food as alchemy. My version channels that spirit by using a low oven to achieve a similar tenderizing effect, focusing on building layers of flavor through a dry rub and a bright, vinegar-based finishing sauce. It’s a method I learned to love after my first trip to North Carolina, where I realized the condiment should be a lively counterpoint, not a heavy cloak.
Why the Simple Slaw is a Secret Weapon
What makes this recipe special isn’t a secret ingredient you can’t pronounce. It’s the specific marriage of textures. The goal is a bark with a subtle crunch that gives way to pork that’s moist and shreddable, not mushy. The magic is in the contrast: the rich, fatty meat is cut by a sharp, tangy sauce. It’s a harmony you feel in every bite, and it’s why this dish feels both indulgent and perfectly balanced.
The One Pro-Tip You Can’t Skip
Here’s the single most important piece of advice I can give you: don’t rush the rest. Once the pork comes out of the oven, tent it loosely with foil and let it sit for a full hour before you even think about pulling it. This allows the frantic juices to relax and redistribute back into the muscle fibers. The result is pork that stays impossibly juicy even after being pulled, not a dry, stringy mess. This step transforms good pulled pork into great pulled pork.
Serving Ideas That Go Beyond the Bun
Of course, it’s sublime on a soft potato bun with a heap of creamy coleslaw (check out our recipe collection for a classic one). But don’t stop there. Pile it over crisp waffle fries for a next-level poutine, or stuff it into tacos with pickled red onions and cilantro. For a lighter take, serve it over a grain bowl with black beans, corn, and avocado. Beverage-wise, a cold, hoppy IPA cuts through the richness, while a smoky bourbon cocktail is a more decadent partner.
Variations for Every Diet
The basic technique here is your canvas. For a sweeter profile, add a touch of brown sugar or maple syrup to the rub. To make it spicy, incorporate chipotle powder or a few dashes of your favorite hot sauce into the mop. No pork shoulder? A pork butt (which is actually from the shoulder) works identically. For a leaner version, use a pork tenderloin, but reduce the cooking time drastically. A great resource for understanding these cuts is Serious Eats.
Make-Ahead Magic and Storage Savvy
This is the ultimate make-ahead meal. The pork can be cooked, pulled, and refrigerated for up to 4 days or frozen for 3 months. The flavors actually improve overnight! Reheat it gently in a covered dish with a splash of apple cider vinegar or broth to keep it moist. Leftovers are a gift—think pulled pork nachos, loaded baked potatoes, or a killer hash for breakfast.
Your Pulled Pork Questions, Answered
Q: Can I use a slow cooker?
A: Absolutely. Sear the rubbed pork first for better flavor, then cook on LOW for 8-10 hours until fork-tender.
Q: My pork seems dry. What went wrong?
A: The most likely culprit is overcooking or, more commonly, skipping the crucial resting period. Always use a meat thermometer and let it rest!
Q: What’s the best cut for shredded pork?
A: Pork shoulder (also sold as Boston butt) is ideal because its high fat and connective tissue break down into succulence during the long cook.
So, there you have it. A pulled pork recipe that promises a memorable meal and the deep satisfaction of a project well done. I know you’re going to love the bold flavors and that silky, pull-apart texture. Now, go preheat your oven. I can’t wait to hear how it turns out for you—tell me all about it in the comments!
