Pulled Pork

Ingredients

• 5 pounds bone-in pork shoulder (pork butt)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper, freshly ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 cup barbecue sauce
• 8 hamburger buns

Method

1. 1

   Trim excess fat from the pork shoulder, leaving a thin layer. Pat dry with paper towels.

2. 2

   In a small bowl, mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne, and cumin to make the rub.

3. 3

   Rub the spice mixture all over the pork shoulder, pressing it into the meat. Wrap in plastic and refrigerate.

4. 4

   Preheat a smoker or oven to 225°F. If using an oven, set the pork in a roasting pan.

5. 5

   Combine the apple cider vinegar and chicken broth; pour half into the bottom of the pan or smoker water pan.

6. 6

   Cook the pork shoulder, fat side up, until the internal temperature reaches 195°F to 205°F and the meat shreds easily, basting with the remaining vinegar mixture every 2 hours.

   8:00:00 · Smoke or roast pork shoulder
7. 7

   Remove the pork from the heat, tent loosely with foil, and let rest.

   30:00 · Rest pork before shredding
8. 8

   Shred the pork using two forks or your hands, discarding excess fat and the bone.

9. 9

   Toss the shredded pork with the barbecue sauce and any reserved pan juices until evenly coated.

10. 10

    Pile the pulled pork onto hamburger buns and serve warm.