Scott Peacock's Pulled Pork

It'll be worth every minute of cooking time when you take your first bite of melt-in-your-mouth pork. Shred it with two forks and stuff inside sandwiches or pile on top of a scoop of mashed potatoes.

Scott Peacock's Pulled Pork
Photo: Blaine Moats
Prep Time:
20 mins
Chill Time:
60 mins
Roast Time:
6 hrs
Stand Time:
30 mins
Total Time:
20 mins
10 cups pulled pork


  • 1 6.5 pound bone-in pork shoulder blade roast

  • 3 tablespoon Dijon-style mustard

  • cup packed dark brown sugar

  • 3 tablespoon kosher salt

  • 2 tablespoon smoked paprika

  • 1 tablespoon chili powder

  • 1 ½ teaspoon freshly ground black pepper

  • ½ teaspoon garlic powder

  • Pickles (optional)

  • Onion slices (optional)

Spicy Vinegar

  • 2 cup apple cider vinegar

  • 2 tablespoon kosher salt

  • 1 tablespoon crushed aleppo pepper

  • 1 tablespoon crushed red pepper

  • 1 tablespoon freshly ground black pepper

  • ½ teaspoon cayenne pepper


  1. Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.

  2. Preheat oven to 325°F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190°F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

Spicy Vinegar

  1. Stir together all ingredients in a non-reactive container. Cover and store at room temperature at least 3 days or up to 6 months (the flavor will mellow over time).

Slow Cooker directions:

Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190ºF). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

When pulling the pork with forks, Scott says, "I refrain from going crazy to the point that the meat is stringy. I like to keep a little integrity to its structure with some bigger pieces."

Nutrition Facts (per serving)

146 Calories
5g Fat
4g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 146
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 998mg 43%
Total Carbohydrate 4g 1%
Total Sugars 4g
Protein 19g
Vitamin C 0.5mg 2%
Calcium 19mg 1%
Iron 1.5mg 8%
Potassium 309mg 7%
Folate, total 0.9mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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