Perfect Pulled Pork

• servings: 12 servings
• total time: 4 hours

Ingredients

4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in)

1 tablespoon kosher salt

1 1/2 tablespoons freshly ground black pepper

1 to 3 tablespoons mixed spices or dry herbs

1 medium yellow onion, chopped (optional)

1 medium carrot, chopped (optional)

3 stalks celery, chopped (optional)

4 cloves garlic, smashed (optional)

1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids

2 to 4 tablespoons liquid smoke (optional)

1/4 to 1/2 cup barbecue sauce (optional)

Directions

Step 1

Arrange a rack in the lower third of the oven and heat to 325°F.

Step 2

Trim off any large pieces of fat from the outside of a 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in), but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone.

Step 3

Sprinkle the pork with 1 tablespoon kosher salt, 1 1/2 tablespoons freshly ground black pepper, and 1 to 3 tablespoons mixed spices or dry herbs, if using. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides.

Step 4

It's optional, but if you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Heat a tablepsoon or two of oil in a Dutch oven over medium-high heat. Add the pork and sear on all sides, working in batches as needed so as not to crowd the pan. For more detailed step-by-step instructions, see How To Sear Meat. If not searing, just place the pork in the Dutch oven.

Step 5

Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle 1 chopped medium yellow onion,1 chopped medium carrot, 3 stalks chopped celery, and 4 cloves smashed garlic around the pork in the Dutch oven.

Step 6

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Step 7

Place the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer.

Step 8

Cover the Dutch oven and transfer the whole pot to the oven.

Step 9

Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method.

Step 10

Lift the pieces of pork out of the liquid and transfer to a large bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones.

Step 11

Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid.

Step 12

For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

Nutrition

• Serving Size: Serves 10
• Calories: 583 cal
• Total Fat: 41.0 g
• Saturated Fat: 14.2 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 719.1 mg
• Total Carbohydrate: 8.9 g
• Dietary Fiber: 1.1 g
• Total Sugars: 4.4 g
• Protein: 39.8 g