Are you ready for July 4?
Prepare yourself for a pulled pork meal that will blow your mind! Easy to prepare but incredibly attractive, this slow-roasted pork is tasty, tender, and suitable for any occasion.
The Best Pulled Pork Recipe
Imagine biting into a piece of pork that melts in your mouth due to its extreme juiciness and tenderness. That is precisely what you get when you make this pulled pork dish! Our dry rub’s ideal spice combination gives this slow-roasted pork shoulder a remarkable depth of flavor while it roasts slowly. And what is the key to this delectable goodness? An overnight brine guarantees a mouthwatering taste in every mouthful.
Beyond just its delicious flavor, this pulled pork dish is visually appealing and works well for any type of gathering. It can be piled high on a sandwich for a filling lunch, rolled into a burrito for a hearty dinner, or served on its own with your favorite sides for a memorable dinner. Once you try this recipe, you won’t be able to stop eating it!
Why You’ll Love This Pork Shoulder
Simplicity: This pulled pork dish is very easy to make and needs very little hands-on time, even for inexperienced chefs, despite its gourmet flavor.
Versatility: This pulled pork may be used as a stand-alone dish with your favorite sides or as a chameleon in the kitchen, blending well into tacos and sandwiches. This meal is a staple for any situation.
Flavor Profile: This pulled pork is nothing short of a flavor explosion, slow-roasted and covered in a symphony of well matched spices. It will turn out really delicate and juicy, and the overnight brine and spice rub ensure that this will wow.
Ingredients You’ll Need
Pork Shoulder (4-5 pounds)
- The main protein for pulled pork, pork shoulder (also called pork butt) is well-marbled with fat, which makes it ideal for slow cooking. The fat keeps the meat moist and flavorful.
Onion (1 large, sliced)
- Adds flavor to the pork and the cooking liquid. It also helps to create a base for the shredded pork to absorb more flavor.
Garlic (4 cloves, minced)
- Enhances the overall flavor with its aromatic and slightly spicy taste.
Chicken Broth (1 cup)
- Provides moisture to keep the pork tender during the long cooking process and adds depth of flavor.
Apple Cider Vinegar (1/2 cup)
- It adds a tangy flavor that balances the richness of the pork and helps to tenderize the meat.
BBQ Sauce (1 cup)
- Adds a smoky, sweet, and tangy flavor to the shredded pork. You can use your favorite brand or homemade BBQ sauce.
Brown Sugar (1/4 cup)
- It adds sweetness and helps to create a caramelized crust on the pork. It also balances the tanginess of the vinegar and BBQ sauce.
Paprika (2 tablespoons)
- Adds a mild sweetness and a beautiful red color to the meat. It also contributes to the smoky flavor.
Salt (2 teaspoons)
- Enhances the overall flavor of the dish and helps to tenderize the pork.
Black Pepper (1 teaspoon)
- Adds a bit of heat and enhances the other flavors in the rub.
Onion Powder (1 teaspoon)
- It adds a concentrated onion flavor that penetrates the meat during cooking.
Garlic Powder (1 teaspoon)
- Provides an extra layer of garlic flavor that complements the fresh minced garlic.
Cayenne Pepper (1/2 teaspoon, optional)
- Adds heat and spiciness to the dish. Use according to your preference for spiciness.
Buns (for serving)
- Traditional way to serve pulled pork. Choose sturdy buns that can hold the moist pork without falling apart.
Coleslaw (optional, for serving)
- Adds a crunchy texture and fresh flavor contrast to the rich and tender pulled pork. It’s also a common topping for pulled pork sandwiches.
How To Make Pulled Pork
Prepare to be startled by this remarkably simple pulled pork dish. It’s a low-effort, minimally labor-intensive dish that slowly cooks to perfection as you go about your day. Now let’s get going.
Preparation is the key to the first step. Combine all the dry rub spices the evening before you want to serve the pork. This is what you’ll need for the brine and to massage afterwards on the meat.
Prepare The Brine
Let’s make the brine solution now. It’s just salt, brown sugar, ice, and a small amount of your dry rub mixture. To enhance the taste even further, use a few bay leaves. Let your pork shoulder soak in this delicious bath for the entire night, then cover and refrigerate. You may use a large ziploc bag for this if it makes things simpler.
Rub The Meat
When you wake up the next morning, take the pig out of the brine, pat it dry, and start working your dry rub magic. Make care to massage the meat thoroughly to fully incorporate the seasonings. This is what’s going to give your first bite that incredible taste burst.
Slow-roast the pork
Roasting is the simple part now. Arrange the pork shoulder in a roasting pan on a rack. To keep everything nice and wet, add a little water to the pan. Then, place the pan in an oven that has been warmed to 225°F. Sit back, relax, and let your oven do all the work while it roasts gently. Take a brief temperature check after about 12 hours. Our target interior temperature is around 200°F.
Rest And Pull
After the pork reaches the ideal temperature, allow it to rest for a short while outside of the oven. Your pork will become even more tender while it is resting because the liquids may redistribute. Once it has had time to rest, begin tearing the meat apart with two forks. It will break easily since it will be so fragile.
Serve It Up
And lastly, the finest aspect: service. You can use this pulled pork in tacos, hoagies, sandwiches, and anything else you can think of. This is a dinner that people will be talking about for days, no matter how you serve it.
Pro Tip
It really is a virtue to be patient when preparing this pulled pork. For the ideal melt-in-your-mouth softness, let the flesh gently simmer undisturbed, and don’t forget to let it rest before pulling.
Don’t hurry the brine: Although it may seem like a long time, letting the pork shoulder soak in the brine for an entire night is essential to infusing flavor into the meat and guaranteeing juicy results. Never omit this step!
Applying the dry rub should not be done in a timid manner. Make sure to thoroughly massage it into all the nooks and crannies of the pork shoulder. This will enhance the flavor of each mouthful to the fullest.
Use a meat thermometer: Achieving the proper internal temperature for pulled pork is crucial, even with its lengthy cooking period. Verify the temperature of your pork is 200°F by using a meat thermometer.
Let it rest: Give the pork some time to cool down after it reaches the proper temperature before tearing it apart. The shoulder’s fluids might re-distribute during this rest interval.
Keep the juices: Don’t throw away the leftover pan fluids after removing the pork. For added taste and moisture, you may combine the remaining liquid with a small amount of water and pour it over the pulled pork.
Storage
1.Refrigerator
Pull pork should be refrigerated in zip-top bags or airtight containers. It should last for around four to five days. Just be careful not to let any germs develop by refrigerating it after two hours of cooking.
2.Freezer
You may freeze the pulled pork to save it for longer. Use freezer bags or sealed containers once more. To avoid freezer burn, remove as much air as you can from the bags before storing. It may be frozen for up to two or three months if stored properly.
When the time comes to savor your pulled pork, warm it slowly over the burner, thinned up with a little water or stock as needed. If it’s frozen, defrost it in the refrigerator for a full night before reheating.
Pulled Pork
Ingredients
Ingredients
- 6 pound pork shoulder
Dry Rub
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 talespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon black pepper ground
- 1 tablespoon paprika
- ½ cup brown sugar packed
Brine Solution
- ½ cup salt
- ½ cup brown sugar packed
- 3 tablespoons dry rub mix
- 8 cups water cold
- 2 bay leaves
Instructions
- In a bowl, combine all the dry ingredients together and mix well.
- Start off the night before your feast by concocting the dry rub. Combine all the dry rub ingredients in a bowl, mix well and set aside. In a large pot, prepare your brine solution by dissolving the salt and sugar in cold water, along with 3 tablespoons of the dry rub mixture. Immerse your pork shoulder in this aromatic bath along with a couple of bay leaves. Cover the pot and let the pork luxuriate overnight in the refrigerator. Alternatively, you can use a large ziploc bag for this purpose.
- The next morning, remove the meat from the brine. Gently pat it dry before moving it to a deep roasting pan. Now comes the fun part – massaging the dry rub into the meat. Don’t be shy, ensure the meat is well-coated with your spice mix, getting it into every nook and cranny.
- Preheat your oven to 225℉.
- Place the pork shoulder in a roasting pan, preferably one with a rack, and pour a couple cups of water in the bottom of the pan. Place the roasting pan on the middle rack in the oven. Allow the pork to roast low and slow, approximately 12 hours, until the internal temperature reaches around 200℉. This long, gentle roasting is key to achieving the succulent, pull-apart texture we love in pulled pork.
- Once the pork has finished its oven time, remove it from the oven and let it rest for a further 1.5 to 2 hours.
- With the pork suitably rested, use two large forks to pull apart the meat. It should shred easily and quickly due to its tender and juicy nature.
- Serve your homemade pulled pork heaped onto sandwiches or hoagies, as a filling in tacos or burritos, or included in tamales.
Notes
- Overnight Brining: This is a crucial step to ensure maximum flavor infusion. Don’t rush this process as it makes a big difference in the final result.
- Dry Rub: Feel free to adjust the spice levels to suit your personal preference. Remember to massage the rub well into the pork for optimum flavor.
- Roasting Time: Slow and steady wins the race! A low oven temperature and a long roasting period guarantees a perfectly tender pork.
- Resting Time: Allow the meat to rest after roasting. This helps the juices redistribute, resulting in a moister, more flavorful pulled pork.
- Serving: This pulled pork is versatile! It makes for an excellent filling in sandwiches, tacos, or even as the star player in a plated dinner.
