Pulled Pork (Smoker or Oven)

• 8 lb bone-in pork shoulder
• ¼ cup brown sugar
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin
• 2 tbsp salt
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 2 tbsp apple cider vinegar
• 10 whole brioche buns

How to Make It

1. 1

   Mix dry rub: brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne.

2. 2

   Score fat cap on pork shoulder. Rub spice mix all over, working into every crevice. Refrigerate overnight.

3. 3

   Smoker method: smoke at 225°F with apple or hickory wood for 8-10 hours until 195-205°F internal and bone pulls out cleanly.

4. 4

   Oven method: place in covered Dutch oven at 275°F for 8-9 hours. Uncover last hour for bark.

5. 5

   Rest in foil 30-60 minutes before pulling.

6. 6

   Pull meat apart with forks or bear claws, discarding large fat chunks. Mix some pan juices back in.

7. 7

   Season with a little apple cider vinegar for brightness. Serve on brioche buns with coleslaw.