Pulled Pork (Oven Method)

Ingredients

• 4–5 lb bone-in pork shoulder (Boston butt)
• Dry rub: 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp each garlic powder, onion powder, cumin, salt, 1 tsp each black pepper, cayenne
• 1 cup apple cider vinegar
• 1/2 cup chicken stock (→ foundation)

Method

1. Rub: Coat pork generously with spice mix. Refrigerate uncovered overnight (dry brine).
2. Braise: Place in Dutch oven fat-side up. Add vinegar and stock. Cover tightly. Cook at 300°F for 5–6 hours until internal temp reaches 200–205°F and meat shreds effortlessly.
3. Shred: Rest 30 min. Pull apart with forks, discarding fat and bone. Toss with braising liquid to taste.
4. Serve on buns with coleslaw and pickles (→ see sides/coleslaw).

What You're Practicing

• Low-and-slow cooking: collagen breakdown happens above 160°F but takes hours
• Dry rub as a flavor builder — the sugar caramelizes, the spices bloom in the fat
• The stall: around 160°F internal, the meat seems to stop cooking (evaporative cooling). Be patient — push through to 200°F.