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Pulled Pork
Fall-apart tender, smoky, saucy
Ingredients
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- 1 bone-in pork shoulder (6-8 lbs)
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 1 tbsp salt
- 1 cup apple cider vinegar
- BBQ sauce
Instructions
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- Mix all spices for dry rub. Apply generously all over pork.
- Place fat-side up in roasting pan. Pour vinegar in bottom.
- Cover tightly with foil. Roast at 300°F for 8-10 hours, until 195-205°F and meat shreds easily.
- Rest .
- Shred meat, discarding fat and bone. Toss with pan juices and BBQ sauce.
- Serve on soft buns with coleslaw.
Notes
- Bone-in shoulder has best flavor.
- Low and slow breaks down collagen.
- Mix crispy bark into pulled meat.
Serious Eats (Kenji López-Alt tested)