Smoky Pulled Pork
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Low, slow, and smoky - this is barbecue at its most primal and satisfying. Our 24-hour dry rub treatment transforms ordinary pork shoulder into something extraordinary, while the apple cider vinegar spritz keeps everything moist during the long cook. Finished with a tangy Carolina-style sauce and piled high on brioche buns, this pulled pork delivers authentic smokehouse flavors that will have neighbors following their noses to your backyard.
Time & Quantities
Method & Ingredients
Required Equipment: Smoker or oven, spray bottle, meat thermometer, large bowl, aluminum foil
Cooking Method: Roasting, Slow Cooking
Ingredients
- 4-5 lb pork shoulder (Boston butt)
- For dry rub: 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoons salt
- For sauce: 1 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon red pepper flakes
- Apple cider vinegar for spritzing
- 12 brioche hamburger buns
- Coleslaw for serving
Instructions
- Mix all dry rub ingredients in a bowl and coat pork shoulder generously on all sides - really massage it in!
- Wrap in plastic and refrigerate for 24 hours - this dry brine creates incredible flavor penetration.
- Remove pork from fridge 1 hour before cooking to come to room temperature.
- If using smoker, set to 225°F (107°C) with apple or hickory wood. If using oven, preheat to 250°F (120°C).
- Place pork fat-side up and cook low and slow - this is not a race!
- After 3 hours, start spritzing with apple cider vinegar every hour to keep moist and build bark.
- Cook until internal temperature reaches 195-203°F (90-95°C), about 7-8 hours total - the meat should be fork-tender and falling apart.
- Wrap in foil and rest for 30 minutes to redistribute juices.
- Meanwhile, make sauce by whisking together vinegar, ketchup, brown sugar, hot sauce, and red pepper flakes.
- Shred pork with two forks, discarding excess fat, and toss with enough sauce to moisten.
- Serve on toasted brioche buns with coleslaw and extra sauce on the side - this is barbecue heaven!
Storage & Make-Ahead
Storage Advice: Refrigerate pulled pork for up to 4 days. Actually improves in flavor as it sits. Reheat gently with a splash of sauce or broth.
Make-Ahead & Freezing Tips: Freezes excellently for up to 3 months. Portion into meal-sized containers with sauce. Thaw overnight and reheat gently.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 420
- Protein: 35g
- Fat: 18g (Saturated: 6g)
- Carbohydrates: 32g (Fiber: 2g, Sugar: 8g)
- Vitamin A: 12% DV
- Vitamin C: 8% DV
- Calcium: 4% DV
- Iron: 15% DV
Allergen Information: Contains gluten (buns)
Dietary Information: Gluten-free if served without buns or with gluten-free buns. Naturally dairy-free.
Serving & Variations
Serving Suggestions: Pile high on toasted buns with coleslaw on top or on the side. Serve with pickles, baked beans, and corn on the cob for the full barbecue experience.
Wine or Drink Pairing: Pair with robust red wines like Zinfandel from California or Malbec from Argentina. Beer, especially IPAs or wheat beers, provides classic barbecue pairing.
Possible Recipe Variations: Try different regional sauces like Kansas City (molasses-based) or Texas (tomato-based). Use different woods for smoking or add coffee to the rub for complexity.
Additional Notes: The 24-hour dry rub is essential for deep flavor. Low temperature and patience create the perfect texture - don't rush this process!