Pulled Pork

Ingredients

• 2.72 kg (6 lb)pork shoulder
• 1 tablespoonground cumin
• 1 tablespoongarlic powder
• 1 tablespoononion powder
• 1 tablespoonchilli powder
• 1 tablespooncayenne pepper
• 1 tablespoonsalt
• 1 tablespoonground black pepper
• 1 tablespoonpaprika
• 100 g (½ cup, packed)brown sugar
• ½ cupsalt
• 100 g (½ cup, packed)brown sugar
• 3 tablespoonsdry rub mix
• 1.9 litres (8 cups)cold water
• 2bay leaves

Instructions

1. 1

   Mix the rub

   Combine all the dry rub ingredients in a bowl and mix thoroughly.

2. 2

   Brine the pork

   The night before serving, mix the dry rub ingredients in a bowl and set the mixture aside. In a large pot, dissolve the salt and brown sugar in the cold water, then stir in 3 tablespoons of the rub. Add the pork shoulder and bay leaves, cover, and refrigerate overnight. A large sealable bag can be used instead of a pot.

3. 3

   Season the meat

   In the morning, take the pork out of the brine and pat it dry. Put it in a deep roasting pan and work the dry rub over the meat so it is coated all over.

4. 4

   Preheat the oven

   Heat the oven to 107°C (225°F).

5. 5

   Roast the pork

   Set the pork in a roasting pan, ideally on a rack, and pour a couple of cups of water into the bottom of the pan. Place it on the oven's middle rack and roast for about 12 hours, until the internal temperature is around 93°C (200°F) and the meat is tender enough to pull apart.

6. 6

   Rest the meat

   Remove the pork from the oven and leave it to rest for 1½ to 2 hours.

7. 7

   Shred the pork

   Use two large forks to pull the rested meat into shreds; it should come apart easily.

8. 8

   Serve the pork

   Pile the pulled pork into sandwiches or hoagies, use it as a filling for tacos or burritos, or add it to tamales.

What is pulled pork?

Pulled pork is a US barbecue-style preparation in which pork shoulder is cooked slowly until its connective tissue softens and the meat can be pulled into strands. It is commonly served in sandwiches and tacos, as well as alongside other meal components.

This version builds flavour with an overnight brine and a spice-and-sugar rub, then uses a low oven for a long roast. The rest after cooking gives the meat time to settle before shredding.

Nutrition and macros by portion

The nutrition label shows one serving as written: 552 calories, 77g protein, 30g carbs, 12g fat.

The pork supplies most of the protein, while the brown sugar contributes carbohydrates and the shoulder provides fat. Serve a portion with vegetables or salad to add freshness and balance the plate.

The brine and rub

Dry rub: Mix the spices and sugar evenly so each part of the pork gets a similar coating. Reserve 3 tablespoons for the brine, as directed.

Brine: Dissolve the listed salt and brown sugar in cold water before adding the pork and bay leaves. Keep the covered pot or bag in the refrigerator overnight.

Getting the pork ready

Dry surface: Pat the pork dry after removing it from the brine so the rub can cling to the meat. Apply the seasoning over the whole joint, including its edges.

Pan: A rack helps keep the joint raised above the water in the bottom of the roasting pan. The recipe also works with the pork placed directly in a deep pan.

Slow roasting and doneness

Low heat: The oven is set to 107°C (225°F), and the pork roasts for about 12 hours. The long cooking time is important for a shoulder that will pull apart readily.

Temperature: The recipe gives around 93°C (200°F) as the target internal temperature. Check the thickest part of the meat and look for a texture that yields easily when pulled.

Rest before pulling

Rest: Leave the cooked pork for 1½ to 2 hours before shredding. This is part of the recipe's timing, so plan for it rather than serving the joint straight from the oven.

Shredding: Use two large forks to pull the meat into strands. If it resists, it may need more cooking time to reach the tender texture described in the method.

How to serve it

Sandwiches: Pile the pork into rolls or hoagies for a hearty meal. Tacos and burritos are also named serving options in the recipe.

On the side: Serve with a crisp salad or vegetables to add freshness and contrast to the rich, tender meat. Keep any additional toppings separate so everyone can assemble their own serving.

Recipe notes & tips

• Start the brine the night before so the pork has time to sit in it overnight.
• Mix the rub thoroughly before setting aside the 3 tablespoons for the brine.
• Pat the pork dry before coating it so the rub sticks to the surface.
• Use a roasting pan deep enough to hold the pork and the water poured into its base.
• Allow the full 1½ to 2 hours of resting time before shredding.
• Check the internal temperature in the thickest part of the joint.

Variations

• Sandwiches: Serve the pulled pork in rolls or hoagies as suggested in the recipe.
• Tacos: Use the shredded meat as a taco filling.
• Burritos: Wrap the pork in burritos for a substantial meal.
• Tamales: Use the pulled pork as part of a tamale filling.
• Simple serving: Serve the pork on its own with vegetables or salad alongside.

Common mistakes to avoid

• Skipping the brine: Prepare it the night before and refrigerate the covered pork overnight.
• Leaving the pork wet: Pat it dry after brining so the rub can coat the meat.
• Uneven seasoning: Work the rub over all sides and into the less accessible areas.
• Cooking at a higher temperature: Keep the oven at 107°C (225°F) for the recipe's slow-roast method.
• Shredding too soon: Rest the pork for 1½ to 2 hours before pulling it apart.
• Pulling meat that still feels firm: Continue cooking until it reaches around 93°C (200°F) and pulls apart easily.

How to store

Refrigerate leftover pulled pork in a covered container and use within 3 to 4 days. Reheat until steaming hot; add a little water if needed to keep it moist.

Frequently asked questions