The real secret to incredible pulled pork lies in the cooking process: low and slow is the mantra. We’re talking a sustained temperature of around 225-250°F for a solid 10-12 hours. This extended cooking time allows the tough connective tissues in the pork shoulder to break down, resulting in that melt-in-your-mouth texture. Don’t be afraid to embrace smoke! Adding wood chips or chunks – hickory, applewood, or pecan are all excellent choices – will infuse the meat with a depth of flavor that elevates it to another level.

To keep the pork moist and enhance the flavor during the long cook, consider using a mop sauce. A classic Eastern Carolina style is a fantastic choice, built around apple cider vinegar, butter, and a healthy dose of crushed red pepper flakes. The acidity of the vinegar helps tenderize the meat, while the butter adds richness and the pepper flakes provide a pleasant warmth. Apply this mop sauce hourly after the first few hours of cooking, basting the pork to keep it beautifully moist and flavorful.

Finally, remember that barbecue is as much about experimentation as it is about following a recipe. Adjust the amount of red pepper flakes in your mop sauce to suit your spice preference, or try different wood combinations to discover your favorite smoky profile. Don’t be afraid to get creative and make it your own. With a little patience and attention to detail, you’ll be rewarded with pulled pork that’s truly unforgettable.