How to make the best pulled pork in the smoker, slow cooker or oven. Dry brined overnight and cooked low and slow all day long for the ultimate melt-in-your-mouth pulled pork perfection.
4 to 8poundpork shoulder or pork butt(See note #1.)
2tbspcanola or vegetable oil(or more if searing before slow cooking)
Simple Dry Rub
Diamond Crystal kosher salt(See note #2.)
2tbsppacked brown sugar
2tbspsmoked paprika
1tbspdark chili powder
1tbspground black pepper
BBQ Sauce
1 1/2cupsketchup
2tbspmolasses
2tbspWorcestershire sauce
1/4cupcider vinegar
1/2tsphot sauce(optional)
1/4tspsalt
1/4tsppepper
3tbspbrown sugar(can substitute regular sugar, maple syrup or honey)
1tspliquid smoke(optional for smoky flavor)
Instructions
Prep and Dry Brine (24 hours in advance)
While the pork is cold, use a sharp knife to slice a 1-inch crosshatch pattern in the fat cap, being careful not to slice into the flesh. To speed up the cooking time, you can slice the pork in half.
Place the pork on a sheet pan, pat it dry with paper towels and drizzle on a little neutral oil, rubbing it all over with your hands. Combine the dry rub ingredients in a small bowl, and sprinkle evenly over all sides and crevices of the pork (starting with the bottom first and finishing with the fat cap).
Cover with plastic wrap and refrigerate for 24 to 48 hours. (See note #3.)
Remove from the refrigerator 1 hour before cooking.
In the Smoker
Preheat your smoker to 250° F and set up for indirect heat cooking with apple or cherry wood for smoke and a drip pan filled with water in place, according to the manufacturer's instructions.
Smoke the pork shoulder by placing it in the smoker, fat side up, and cooking until the internal temperature reaches 165° F. Tightly wrap the pork in aluminum foil, then place it back in the smoker and continue to cook until the internal temperature climbs to 203° F, about 60 to 90 minutes per pound (depending on the size of your pork butt).
Remove from the smoker and rest for 1 hour in foil, before unwrapping and shredding.
In the Crockpot or Slow Cooker
Sear the pork. Heat a large skillet over medium-high heat with about 1 tablespoon of canola oil. Place the pork in the skillet, searing for about 2 minutes per side, being careful not to go too long as the sugar and spices can burn. (See note #4.)
Place the pork in the slow cooker on the low setting, cover and cook until the internal temperature reaches 203° F, 5 to 8 hours. I will begin checking the temperature at about 5 hours.
In the Oven
Preheat your oven to 250° F (or the lowest temperature your oven will go) with the rack in the lower middle position. Line a baking sheet, deep rimmed sheet pan or Dutch oven with foil and use a wire rack.
Place the pork fat cap side up on the wire rack. It's best to keep the meat off of the bottom of the roasting vessel for more even cooking.
Place the pork in the oven and roast until the internal temperature reaches 165° F. Tightly cover the roasting pan with aluminum foil, and then place it back in the oven and continue to roast until the internal temperature reaches 203° F, about 60 to 90 minutes per pound.
Remove from the oven and rest for 1 hour in foil, before unwrapping and shredding.
Make the Sauce While the Pork Rests
Combine all the BBQ sauce ingredients in a medium saucepan over medium-low heat, whisking to dissolve the sugar. Reduce heat to low and simmer for 10 to 15 minutes, or until thickened slightly. Taste test and adjust by adding more sugar, vinegar, salt or hot sauce to your liking.
Shred the Pork
While the pork is still warm, use two forks to shred the pork. Combine the super flavorful bark, fat cap and juicy shredded pieces and about 1 cup of the BBQ sauce to make the perfect combination.
Serve it with more BBQ sauce on the side.
Notes
Buy bone-in or boneless, no skin, but with the fat cap on. Figure 3/4 pound of uncooked meat per person, which will yield about 1/2 lb of cooked pulled pork per person, leaving enough for leftovers.
Cut it in two if the pork shoulder is too large for however you are cooking it.
Use 1 teaspoon Diamond Crystal kosher salt per pound or meat or 1/2 teaspoon Morton's per pound.
Dry brining for 24 hours will allow the salt to penetrate through the surface, bringing out even more flavor and making it more tender. If you don't have time to dry brine, you can cook the pork right away.
Since the Crockpot won't brown the pork, we can sear it in a skillet to brown it, adding lots of flavor.
Liquids/pan juices from cooking or what collects in the foil can be added back to the pork after shredding, if desired or it seems dry.
Cook time will vary depending on the weight, thickness, fat content of the roast and your specific cooking device. It's always best to cook by temperature, and not by time.