Pulled Pork

Ingredients

• 6 lb bone-in pork shoulder
• 3 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 1 cup cider vinegar
• 1/2 cup water
• 2 tbsp ketchup
• 1 tsp red pepper flakes

Method

1. Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne, and rub it over every surface of the pork. Leave it uncovered in the fridge overnight if you can.
2. Cook it fat side up at 275°F until the outside is dark and the meat reads 165°F, about 4 hours.
3. Keep going. The temperature will stall for an hour or more around 160 to 170°F while moisture evaporates — this is normal and not a problem to solve. Wrap it in foil at this point to push through faster.
4. Continue until it reads 203°F and a probe slides in with no resistance, another 2 to 3 hours.
5. Rest it wrapped for at least 30 minutes, then pull the meat apart with two forks, discarding large pieces of fat.
6. Simmer the vinegar, water, ketchup and red pepper flakes for five minutes and toss just enough through the pork to moisten it.

Notes