📝 About This Recipe
This recipe yields the ultimate 'low and slow' experience, transforming a humble pork shoulder into succulent, melt-in-your-mouth ribbons of smoky perfection. Infused with a complex dry rub and finished with a tangy apple cider vinegar mop, it captures the soulful essence of Southern barbecue. Whether piled high on a brioche bun or served straight from the tray, this dish is a masterclass in patience and deep, caramelized flavor.
🥗 Ingredients
The Meat
- 7-9 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)
The Signature Dry Rub
- 1/2 cups Dark Brown Sugar (packed)
- 1/4 cups Smoked Paprika (Spanish pimentón preferred)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Ground Mustard
The Braising Liquid & Mop
- 1 cups Apple Cider Vinegar
- 1/2 cups Apple Juice
- 1/4 cups Bourbon (optional but recommended for depth)
- 2 tablespoons Worcestershire Sauce
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 45 minutes before cooking to bring it closer to room temperature for even cooking.
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2
In a medium bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cayenne, and ground mustard until no lumps remain.
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3
Pat the pork dry with paper towels. Rub the entire surface of the meat with a thin layer of yellow mustard; this acts as a 'glue' for the spices and will not leave a mustard taste.
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4
Generously coat the pork with the dry rub, pressing it firmly into the meat until every inch is covered in a thick layer of spices.
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5
Preheat your oven to 250°F (120°C) or set your smoker to the same temperature using hickory or applewood chips.
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6
Place the pork fat-side up in a heavy Dutch oven or a deep roasting pan. If using an oven, pour the apple cider vinegar, apple juice, bourbon, and Worcestershire sauce into the bottom of the pan, being careful not to wash off the rub from the meat.
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7
Cover the pan tightly with a lid or two layers of heavy-duty aluminum foil to trap the moisture.
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8
Roast in the oven for about 6-7 hours. At this point, the internal temperature should be around 170°F (77°C).
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9
Remove the lid or foil and continue to cook for another 2-3 hours. This 'uncovered' phase is crucial for developing a dark, flavorful 'bark' (crust) on the outside.
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10
Check for doneness using a meat thermometer; the pork is ready when it reaches an internal temperature of 203°F (95°C) and a fork slides into the meat with zero resistance.
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11
Remove the roast from the oven and transfer to a large tray. Tent loosely with foil and let it rest for at least 45 minutes. Resting allows the juices to redistribute so the meat stays moist.
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12
Remove the bone (it should slide out clean) and use two large forks or meat claws to shred the pork into bite-sized pieces, discarding any large chunks of unrendered fat.
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13
Toss the shredded meat with the remaining juices from the pan (skim off excess fat first) and serve immediately.
💡 Chef's Tips
Always use a bone-in shoulder as the bone conducts heat and adds incredible flavor to the surrounding meat. Don't rush the process; the 'stall' (where the temperature stops rising around 160°F) is normal—just keep cooking. For the best bark, avoid peeking at the meat too often, as every time you open the oven/smoker, you lose heat and moisture. If the meat is difficult to shred, it simply hasn't cooked long enough; put it back in until it hits that 203°F sweet spot. Leftovers freeze beautifully; simply store in airtight bags with a little bit of the cooking liquid to prevent drying out.
🍽️ Serving Suggestions
Serve on toasted brioche buns topped with a heap of creamy, vinegar-based coleslaw. Pair with a side of buttery cornbread and slow-simmered collard greens for a full Southern feast. Drizzle with a North Carolina-style vinegar sauce or a thick Kansas City-style sweet BBQ sauce. Use leftovers for breakfast by frying the pork until crispy and serving with poached eggs and hash browns. Pair with a cold, crisp Lager or a bold, spicy Zinfandel to cut through the richness of the pork.