Mission BBQ Pulled Pork Recipe
This pulled pork is slow-cooked to perfection with a rich, smoky rub that seeps deep into the meat.The dry rub packed with salt, smoked paprika, and chili powder sets the foundation for a never-ending, smoky seasoning.I always use a mix of apple cider vinegar and mustard in the mop sauce to keep it juicy and flavorful.A good bark on the outside is key, so don’t wrap the pork too early or it won’t develop that deep, caramelized crust.Once it’s done, shredding it with two forks while it’s still hot helps soak up all the juices.A little barbecue sauce on top is all it takes to bring everything together, especially when served on a buttered bun.
Ingredients
- 4 lbs Pork Shoulder
- 2½ cups Apple Cider Vinegar
- 1 cup Water
- ½ cup Brown Sugar
- ½ cup Salt
- 2 tbsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cumin
- ½ tsp Cayenne Pepper
- 1 cup Apple Juice
Instructions
- Preheat your oven to 275°F. A low and slow approach ensures perfect tenderness.
- Trim excess fat from the pork shoulder. You want about a quarter inch layer of fat for moisture and flavor.
- Combine brown sugar, salt, spices, and cayenne. Rub this mix all over the pork.
- Inject the pork with apple juice, followed by a mixture of water and apple cider vinegar for added juiciness.
- Place the pork in a roasting pan and cover tightly with foil. Roast for about 6-8 hours.
Liked This Recipe?Check Out All The Others We Have ➜