📝 About This Recipe
This recipe marries the deep, soulful essence of low-and-slow wood smoke with the tenderizing power of a hard cider braise. We start with a heavy-handed application of a signature dry rub before bathing the pork in a tangy vinegar-based liquid that breaks down connective tissue into buttery ribbons of gold. The result is a smoky, succulent masterpiece that balances heat, sweet, and acidity in every bite.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Butt (Shoulder) (excess fat trimmed to 1/4 inch thickness)
- 1/4 cups Yellow Mustard (used as a binder for the rub)
Signature Dry Rub
- 1/2 cups Dark Brown Sugar (packed)
- 1/4 cups Smoked Paprika (Spanish pimentón preferred)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
Braising & Spritzing Liquid
- 1 cup Apple Cider (unfiltered if possible)
- 1/2 cups Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 1/2 cups Water
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 45 minutes before cooking to take the chill off. Pat it thoroughly dry with paper towels.
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2
In a medium bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne until no lumps remain.
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3
Coat the entire pork shoulder with a thin layer of yellow mustard. This acts as a 'glue' and will not leave a mustard flavor after the long cook.
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4
Generously apply the dry rub to all sides of the pork, pressing it into the meat to ensure it adheres well. Don't be afraid to use it all!
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5
Preheat your smoker or oven to 225°F (107°C). If using a smoker, use hickory or applewood chunks for the best flavor profile.
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6
Place the pork directly on the grill grates (fat side up) and smoke for approximately 5 hours, or until the internal temperature reaches 160°F (71°C) and a dark 'bark' has formed.
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7
While the pork smokes, whisk together the apple cider, cider vinegar, Worcestershire, and water in a spray bottle or small bowl.
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8
Once the pork reaches 160°F, remove it and place it in a heavy-duty aluminum foil boat or a Dutch oven. Pour the remaining braising liquid into the bottom.
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9
Seal the container tightly with foil (this is the 'Texas Crutch' method) and return it to the heat. Increase the temperature slightly to 250°F (121°C).
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10
Continue cooking for another 3-4 hours. Start checking for doneness when the internal temperature hits 200°F (93°C). The meat should feel like soft butter when poked with a probe.
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11
The most critical step: Remove the pork from the heat and let it rest, still wrapped, for at least 45-60 minutes. This allows the juices to redistribute.
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12
Carefully open the foil, reserving the accumulated juices (liquid gold!). Remove the bone—it should slide out clean—and shred the meat using two forks or meat claws.
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13
Toss the shredded meat with a splash of the reserved braising juices and a little extra pinch of salt to taste before serving.
💡 Chef's Tips
Patience is your best ingredient; never rush the pork by turning up the heat, or it will become tough. If you don't have a smoker, follow the same steps in a 225°F oven, adding 2 teaspoons of liquid smoke to the braising liquid. Always cook by internal temperature, not just by time, as every piece of meat varies in density. For the best bark, avoid spritzing the meat during the first 3 hours of cooking so the crust can set properly. Leftover pulled pork freezes beautifully in vacuum-sealed bags with a little bit of the pan juices.
🍽️ Serving Suggestions
Serve piled high on toasted brioche buns with a heap of creamy, vinegar-based coleslaw on top. Pair with a crisp, cold Mexican lager or a bold, oaky Bourbon to cut through the richness. Accompany with classic sides like pit-baked beans, cornbread, and pickled red onions. For a low-carb option, serve the pork inside crisp butter lettuce cups with a drizzle of North Carolina vinegar sauce. Transform leftovers into pulled pork tacos with fresh cilantro, lime, and salsa verde.