Slow-Roasted Pulled Pork

Low and slow is non-negotiable for pork shoulder — this cut is loaded with collagen that needs hours of gentle heat to melt into succulence.

Instructions

1. 1

   The night before cooking, combine the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, cumin, and cayenne in a small bowl to make the dry rub.

2. 2

   Pat the pork shoulder dry and rub the spice mixture all over, pressing it into the surface. Wrap tightly and refrigerate overnight to let the seasoning penetrate.

3. 3

   The next day, remove the pork from the refrigerator 30–45 minutes before cooking. Preheat the oven to 300°F (150°C).

4. 4

   Place the pork fat-side up in a large Dutch oven or heavy roasting pan. Pour the apple cider vinegar and chicken broth into the bottom of the pan (not over the meat, to avoid washing off the rub).

5. 5

   Cover tightly with a lid or heavy-duty foil and roast for 5 to 6 hours, until the internal temperature reaches at least 195–205°F and the meat shreds effortlessly with a fork. Low, slow heat over many hours is what breaks down the tough connective tissue into tender, juicy gelatin — there's no way to speed this up without sacrificing texture.

6. 6

   Remove from the oven and let the pork rest, still covered, for 20–30 minutes.

7. 7

   Transfer the pork to a large baking sheet or cutting board. Discard any large pieces of fat, then shred the meat using two forks, discarding the bone.

8. 8

   Skim excess fat from the surface of the pan juices, then pour some of the strained juices back over the shredded meat to keep it moist.

9. 9

   Toss the shredded pork with the barbecue sauce to taste.

10. 10

    Pile onto hamburger buns, top with coleslaw, and serve with extra barbecue sauce on the side.