BBQ Pulled Pork
Instructions
- 1
Pat the pork shoulder completely dry with paper towels. This helps the rub adhere better.
- 2
In a small bowl, mix together brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to create your dry rub.
- 3
Generously coat the entire pork shoulder with the spice rub, pressing it into the meat. Let it sit at room temperature for 30 minutes.
- 4
Preheat your oven to 250°F (120°C). Place the rubbed pork shoulder in a large Dutch oven or roasting pan, fat side up.
- 5
Cover tightly with aluminum foil or a lid and slow roast for 6-8 hours, until the internal temperature reaches 195-200°F (90-93°C) and the meat is fork-tender.
- 6
Remove from oven and let rest for 20 minutes. The meat should easily pull apart with two forks.
- 7
Transfer the pork to a large bowl or cutting board. Using two forks, shred the meat, discarding any large pieces of fat.
- 8
Mix the shredded pork with 1 cup of BBQ sauce and the apple cider vinegar. Add more sauce as desired.
- 9
Serve on toasted hamburger buns with additional BBQ sauce on the side. Add coleslaw on top if desired.
Chef's Note
"The secret to perfect pulled pork is low and slow cooking - resist the urge to raise the temperature! The meat is ready when it practically falls apart at the touch of a fork. For a smoky flavor without a smoker, add a few drops of liquid smoke to your BBQ sauce."
