Pulled Pork
Pork shoulder rubbed with a sweet-spiced dry rub and smoked low and slow for hours until it hits the collagen-rendering temperature needed to shred easily, developing a deep bark along the way. A defining Southern barbecue dish especially tied to the Carolinas' tangy vinegar sauce and Memphis's tomato-based style, real pulled pork gets its character from real wood smoke, not just a braise.
Meat
Ingredients
- 2 kg pork shoulder (Boston butt), bone-in
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne
- Hickory or oak wood chips, if smoking
- 1 cup apple cider vinegar
- 2 tbsp brown sugar, for the sauce
- 1 tbsp red pepper flakes
- 1 tsp salt, for the sauce
- 1 tsp black pepper, for the sauce
- Buns and coleslaw, for serving, optional
Steps
- Pat the pork shoulder dry and rub all over generously with the dry rub mixture. Let sit at least 1 hour, or overnight, refrigerated.
- Set up a smoker at 225-250F with hickory or oak wood, or alternatively use an oven at 250F/120C.
- Smoke or roast the pork fat-side up, maintaining a steady temperature, until the internal temperature reaches 195-205F, about 8-10 hours, wrapping in foil partway through if the bark browns too fast.
- Rest the pork wrapped in foil or towels for 30-45 minutes.
- Shred the meat with two forks, discarding excess fat and bone.
- Mix the vinegar sauce ingredients and toss the shredded pork with sauce to taste.
- Serve on buns with coleslaw, or plain with extra sauce.