Pulled Pork
The best pulled pork is tender and juicy and loaded with enough interesting flavors that every time you pass it on the table, you want to sneak a bite.
To make great pulled pork, all you have to do is use the right spices and have a little patience to roast the pork low and slow.
How to Make Pulled Pork
Start by building flavors in the pork before it goes in the oven by cutting a criss-cross pattern in the shoulder to help the spice rub and vinegar penetrate the pork shoulder.
Bathe the shoulder in apple cider vinegar to give it a subtle tang. The dry rub in this recipe is a variation of our All-Star Pork Rub, one of our favorite ways to develop rich barbecue flavors.
The secret to the best pulled pork is to set aside some of the dry rub to add in after the pork has been shredded. Adding a couple of tablespoons of the rub after it has been pulled ensures every bite of the pork is well seasoned and helps refresh the flavors after the long cooking time.
Another tip for pulled pork is to cook it low and slow. Many recipes will tell you to roast it at 350℉ (177℃) or higher – don’t do it. Roasting the pork shoulder at 225℉ (107℃) in a covered baking dish or pan allows the muscle fibers to break down slowly without drying out.
Roasting a pork shoulder at higher temperatures works if you want to slice it thinly, but it won’t help you make a batch of tender, juicy pulled pork that falls apart when it’s done. The problem with using the higher temperature is it dries the outside of the pork shoulder out before the inside has reached the point where it starts to break down and come apart.
Once the pork has finished cooking, let it rest tented in aluminum foil for 15 to 20 minutes before shredding it. The meat is ready to be shredded when it easily pulls apart. We usually use a couple of large forks or a set of sturdy tongs and a fork.
Once the pork has been shredded, use the tongs to mix the rest of the seasoning with the pork and some of the juices left in the pan.
One of the best things about pulled pork is its versatility. We’ve used this pulled pork recipe for sandwiches, quesadillas, tacos, and by its lonesome with a bit of Old No. 44 BBQ Sauce.
It also goes great with Smokehouse Potato Salad, Creamy Mac and Cheese, and Garlicky Refrigerator Pickles.
Pulled Pork
Ingredients
- 5 lb pork shoulder
- 1 tbsp apple cider vinegar
- 1/2 tbsp hot sauce
Spice Rub
- 2 tbsp brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ancho chili powder
- 1/4 tsp cumin
- 1/4 tsp mustard powder
- 2 tsp salt
- 1/2 tsp pepper
Instructions
- Start by combining the brown sugar, smoked paprika, cumin, salt, and pepper along with the garlic, onion, ancho chili, and mustard powders into a rub. Set 2 tablespoons of the spice rub aside to use after the pork has been pulled.
- In a small bowl mix the apple cider vinegar and hot sauce. The apple cider vinegar adds a nice tang and helps the spice rub stick to the pork.
- Score the pork shoulder by cutting a criss-cross pattern across the top. This helps create all sorts of nooks and crannies for the spice rub to get into.
- Give the pork a good rub down, starting with the apple cider vinegar mixture, followed by the spice rub.
- Roast the pork in a roasting pan covered with aluminum foil for 6 to 8 hours at 225ºF. The pork is done when it starts pulling away from the bone and a fork can easily pull it apart.
- Pull the pork into bite-sized clumps using a pair of tongs and a fork. Once the pork has been pulled, add in the remaining spice rub and thoroughly mix it with the shredded pork.
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Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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