Pulled Pork

Pulled Pork


Serves: 6

  • 1 (4 1/2 pound) bone-in pork shoulder
  • 1/4 cup kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 cups light brown sugar
  • 1/4 cup paprika
  • 2 to 3 sprigs fresh thyme, leaves only
  • 4 cloves garlic
  • 1/4 cup red wine vinegar
  • Scant 1 tablespoon cayenne pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 Brioche hamburger buns


Preparation method

Prep: 20 mins     | Cook: 8 hours | Extra time: 3 hours, marinating

  1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.
  2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture–this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
  3. Pork is best prepared in a smoker with indirect heat using a combination of lump charcoal and apple, hickory, or pecan wood. Smoke at 250 degrees for 8 to 10 hours, until outside is dark and meat has begun to pull away from bone.
  4. You can also cook on a charcoal or gas grill using indirect heating and wood chips for smoke flavor.