📝 About This Recipe
This recipe yields the ultimate melt-in-your-mouth pork shoulder, balance between smoky depth and a bright, tangy finish. By using a low-and-slow roasting method, the tough connective tissue transforms into succulent, buttery strands of meat seasoned with a signature dry rub. It is a quintessential American comfort classic that celebrates the patience of traditional barbecue, resulting in a dish that is as versatile as it is irresistible.
🥗 Ingredients
The Pork
- 8-10 pounds Bone-in Pork Butt (Shoulder) (excess fat trimmed to 1/4 inch thickness)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
The Signature Dry Rub
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Smoked Paprika (for color and depth)
- 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)
The Mop Sauce & Braising Liquid
- 1 cup Apple Cider Vinegar (high quality)
- 1/2 cup Apple Juice (unsweetened)
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Red Pepper Flakes
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 45 minutes before cooking to bring it to room temperature, ensuring even cooking.
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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 clumps remain.
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3
Pat the pork shoulder completely dry with paper towels. Rub the entire surface with a thin, even layer of yellow mustard to act as a glue.
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4
Generously coat the pork with the dry rub, pressing it into the meat. Ensure every crevice is covered for maximum flavor bark.
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5
Preheat your oven (or smoker) to 250°F (120°C). If using an oven, place a wire rack inside a large roasting pan.
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6
Mix the apple cider vinegar, apple juice, Worcestershire, and red pepper flakes in a spray bottle or small bowl to create the mop sauce.
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7
Place the pork fat-side up on the rack and roast uncovered for about 4-5 hours, or until the exterior forms a dark, crusty 'bark'.
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8
Every 90 minutes, lightly spritz or brush the pork with the mop sauce to keep the exterior moist and build layers of tanginess.
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9
Once the internal temperature reaches 165°F, remove the pork and wrap it tightly in a double layer of heavy-duty aluminum foil, adding a final splash of mop sauce inside the foil.
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10
Return the wrapped pork to the heat and continue cooking until the internal temperature reaches a steady 203°F (95°C). At this point, a meat thermometer should slide in like butter.
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11
Remove from the oven and let the pork rest, still wrapped, for at least 45-60 minutes. This is crucial for the juices to redistribute.
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12
Unwrap the pork, reserving any liquid 'gold' in the foil. Remove the bone (it should slide right out) and use two forks or meat claws to shred the pork into bite-sized strands.
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13
Toss the shredded meat with the reserved juices and an extra drizzle of apple cider vinegar if desired. Serve immediately while hot.
💡 Chef's Tips
Always use a bone-in shoulder; the bone acts as a heat conductor and adds significantly more flavor to the surrounding meat. Don't rush the rest! Resting the meat for an hour allows the fibers to relax, preventing the pork from becoming dry once shredded. If you lack a spray bottle for the mop sauce, a basting brush works perfectly—just dab gently so you don't wash off the rub. For the best 'bark,' ensure your brown sugar is fresh and moist so it caramelizes properly without burning. Avoid over-shredding; leave some larger chunks for a variety of textures in your sandwiches or tacos.
🍽️ Serving Suggestions
Serve piled high on toasted brioche buns with a heap of creamy, cold coleslaw and pickled jalapeños. Pair with a crisp, hoppy IPA or a chilled glass of sweet iced tea to cut through the richness of the pork. Serve alongside classic Southern sides like stovetop mac and cheese, honey cornbread, and braised collard greens. Use leftovers for breakfast hash with sweet potatoes, peppers, and a fried egg on top. Drizzle with a vinegar-based North Carolina BBQ sauce for an authentic tangy experience.