Featured Recipe: Pulled Pork Shoulder

Pulled pork has a reputation for being casual food, but when it’s made from a well-raised pork shoulder and cooked with a little patience, it becomes more nuanced (and hard to stop eating).

Whether you pile it onto sandwiches, serve it alongside summer sides, or set it out for a crowd, pulled pork is a favorite. The key to tender, flavorful meat that’s easy to pull apart isn’t complicated; you just need time, heat, and a great cut of pork.

Ingredients

1 bone-in pork shoulder

2 tbsp Na*Kyrsie Meats Pork Rub

1 tsp brown sugar

1 tbsp yellow mustard

½ cup apple cider vinegar

Optional: buns and toppings for serving

Instructions

1. Pat the pork shoulder dry. Rub lightly with mustard, then season generously on all sides with the pork rub and brown sugar.

2. Place in a smoker, grill, or oven at 250°F. Cook uncovered until the pork develops a deep bark and reaches an internal temperature around 165°F.

3. Wrap tightly in butcher paper or foil with a splash of apple cider vinegar. Continue cooking until the internal temperature reaches 200–205°F and the meat probes tender.

4. Let rest at least 30 minutes before shredding.

5. Remove the bone, shred the meat, and mix gently with the juices before serving.

Ready to give it a try?

 

SHOP PORK

Butcher’s Tip: Don’t cook pulled pork by time alone; cook it by feel. Pork shoulder is done when the connective tissue has fully broken down and the meat pulls apart easily. If it still feels tight, it needs more time, even if the thermometer says otherwise.