Faye’s Famous Pulled Barbecue Pork: A Step-by-Step Recipe for Southern Comfort

Pulled pork is a staple of Southern cuisine, and for good reason. It’s tender, flavorful, and perfect for sandwiches, sliders, or even just eating straight off the plate. This recipe, inspired by my dear friend Faye’s masterful barbecue, delivers that authentic, smoky flavor with a touch of sweetness and a whole lot of love. Get ready to experience pulled pork perfection!

## Why Faye’s Pulled Pork is Special

What sets Faye’s pulled pork apart? It’s the combination of a well-seasoned pork shoulder, a slow and low cooking process, and a tangy, slightly sweet barbecue sauce that complements the pork without overpowering it. Faye always emphasized patience, using simple ingredients, and letting the smoker (or oven, if necessary) do its magic. This recipe captures that spirit, offering a relatively hands-off approach that yields incredibly delicious results.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. You’ll need:

**For the Pork:**

* **Pork Shoulder (Boston Butt):** 8-10 pounds, bone-in or boneless. Bone-in adds more flavor, but boneless is easier to shred. A good marbling of fat is key for a moist and tender result.
* **Dry Rub:**
* 1/4 cup brown sugar (packed)
* 1/4 cup paprika (smoked paprika is preferred for extra smokiness)
* 2 tablespoons kosher salt
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 1 tablespoon black pepper
* 1 tablespoon chili powder
* 1 teaspoon cayenne pepper (optional, for a little heat)
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* **Liquid for Cooking:**
* 2 cups apple cider vinegar
* 1 cup water (or chicken broth for added flavor)
* 1/2 cup apple juice

**For the Barbecue Sauce (Faye’s Signature Tangy-Sweet Sauce):**

* 1 cup ketchup
* 1/2 cup apple cider vinegar
* 1/4 cup brown sugar (packed)
* 2 tablespoons Worcestershire sauce
* 2 tablespoons yellow mustard
* 1 tablespoon honey or maple syrup (for extra sweetness)
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon black pepper
* A few dashes of hot sauce (optional, for a little kick)

**Optional Extras:**

* Hickory or apple wood chips (for smoking)
* Hamburger buns or slider buns
* Coleslaw (for serving on sandwiches)
* Pickles (for serving on sandwiches)

## Equipment You’ll Need

* Smoker or Oven
* Large mixing bowl
* Meat thermometer
* Aluminum foil or butcher paper (for the Texas Crutch method)
* Large roasting pan (if using an oven)
* Two forks or meat claws (for shredding)
* Small saucepan (for the barbecue sauce)

## Step-by-Step Instructions: Faye’s Pulled Pork Recipe

Now, let’s get cooking! Here’s a detailed breakdown of how to make Faye’s famous pulled barbecue pork:

**Step 1: Prepare the Pork Shoulder (The Night Before is Ideal)**

The best pulled pork starts with proper preparation. Ideally, you’ll want to prep the pork the night before you plan to cook it. This allows the dry rub to penetrate the meat and infuse it with flavor.

1. **Trim the Pork (Optional):** Some pork shoulders have a thick layer of fat on one side. You can trim some of this off, leaving about 1/4 inch of fat. This allows the rub to adhere better, but don’t remove all the fat, as it will render and keep the pork moist during cooking.
2. **Mix the Dry Rub:** In a large mixing bowl, combine all the dry rub ingredients: brown sugar, paprika (smoked paprika preferred), kosher salt, garlic powder, onion powder, black pepper, chili powder, cayenne pepper (if using), dried oregano, and ground cumin. Mix well to ensure all ingredients are evenly distributed.
3. **Apply the Dry Rub Generously:** Pat the pork shoulder dry with paper towels. This helps the rub adhere better. Generously rub the dry rub all over the pork shoulder, ensuring it’s completely coated. Don’t be shy! Use all of the rub.
4. **Wrap and Refrigerate:** Wrap the rubbed pork shoulder tightly in plastic wrap or place it in a large resealable bag. Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors of the rub to penetrate deep into the meat.

**Step 2: Prepare the Smoker (or Oven)**

Before you start cooking, you need to prepare your smoker or oven.

**For a Smoker:**

1. **Choose Your Wood:** Hickory and apple wood are excellent choices for pork. They provide a smoky flavor that complements the pork without being too overpowering. You can use wood chips, chunks, or a combination of both.
2. **Soak the Wood Chips (Optional):** If using wood chips, soak them in water for at least 30 minutes before adding them to the smoker. This helps them smolder and produce more smoke.
3. **Preheat the Smoker:** Preheat your smoker to 225-250°F (107-121°C). Maintaining a consistent temperature is crucial for slow cooking and achieving tender, juicy pulled pork.
4. **Add Water to the Water Pan:** If your smoker has a water pan, fill it with water. This helps maintain humidity in the smoker, which prevents the pork from drying out.

**For an Oven:**

1. **Preheat the Oven:** Preheat your oven to 275°F (135°C). While you won’t get the same smoky flavor as with a smoker, a low and slow oven roast can still produce delicious pulled pork.
2. **Prepare a Roasting Pan:** Place a large roasting pan on the bottom rack of your oven. This will catch any drippings from the pork.

**Step 3: Cook the Pork Shoulder**

Now comes the most important part: cooking the pork shoulder. This process requires patience, as it takes several hours to break down the connective tissue and render the fat, resulting in tender, flavorful pulled pork.

**In a Smoker:**

1. **Place the Pork in the Smoker:** Place the pork shoulder directly on the smoker grate, fat side up. This allows the fat to render and baste the meat as it cooks.
2. **Maintain Temperature and Smoke:** Maintain a consistent temperature of 225-250°F (107-121°C) throughout the cooking process. Add wood chips or chunks as needed to maintain a steady stream of smoke.
3. **Cook for 6-8 Hours:** Smoke the pork for 6-8 hours, or until the internal temperature reaches 160-170°F (71-77°C). This is the “stall” phase, where the temperature plateaus due to evaporative cooling.
4. **The Texas Crutch (Optional):** To speed up the cooking process and prevent the pork from drying out, you can use the “Texas Crutch” method. Once the internal temperature reaches 160-170°F (71-77°C), remove the pork from the smoker and wrap it tightly in aluminum foil or butcher paper. This helps retain moisture and push through the stall.
5. **Continue Cooking:** Return the wrapped pork to the smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches 203-205°F (95-96°C). This is the magic temperature where the collagen breaks down, resulting in incredibly tender pulled pork.

**In an Oven:**

1. **Place the Pork in the Roasting Pan:** Place the pork shoulder in a large roasting pan, fat side up.
2. **Add Liquid to the Pan:** Pour the apple cider vinegar, water (or chicken broth), and apple juice into the bottom of the roasting pan. This will help keep the pork moist during cooking.
3. **Cover and Cook:** Cover the roasting pan tightly with aluminum foil. This will trap the moisture and create a steamy environment that helps tenderize the pork.
4. **Cook for 8-10 Hours:** Bake the pork in the preheated oven for 8-10 hours, or until the internal temperature reaches 203-205°F (95-96°C).

**Step 4: Rest the Pork**

This is a crucial step that is often overlooked. Resting the pork allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

1. **Remove from Smoker or Oven:** Once the pork reaches an internal temperature of 203-205°F (95-96°C), remove it from the smoker or oven.
2. **Rest Wrapped (If Using Texas Crutch):** If you used the Texas Crutch method, leave the pork wrapped in the foil or butcher paper.
3. **Rest Unwrapped (If Not Using Texas Crutch):** If you didn’t use the Texas Crutch, wrap the pork loosely in aluminum foil.
4. **Rest for at Least 1 Hour:** Let the pork rest for at least 1 hour, or up to 3 hours. The longer it rests, the better. You can keep it warm in a cooler wrapped in towels.

**Step 5: Make the Barbecue Sauce**

While the pork is resting, it’s the perfect time to make Faye’s signature tangy-sweet barbecue sauce. This sauce complements the pork perfectly without being too overpowering.

1. **Combine Ingredients:** In a small saucepan, combine all the barbecue sauce ingredients: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, honey or maple syrup, smoked paprika, garlic powder, black pepper, and hot sauce (if using).
2. **Simmer the Sauce:** Simmer the sauce over medium heat, stirring occasionally, for about 15-20 minutes, or until it thickens slightly and the flavors have melded together.
3. **Adjust to Taste:** Taste the sauce and adjust the seasonings as needed. Add more brown sugar for sweetness, apple cider vinegar for tanginess, or hot sauce for heat.

**Step 6: Shred the Pork**

Now for the fun part: shredding the pork!

1. **Unwrap the Pork:** Carefully unwrap the pork, reserving any juices that have accumulated in the foil or butcher paper. These juices are liquid gold and can be added back to the shredded pork for extra flavor and moisture.
2. **Shred the Pork:** Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue.
3. **Add Reserved Juices (Optional):** If desired, add some of the reserved juices back to the shredded pork to keep it moist and flavorful.

**Step 7: Combine with Barbecue Sauce**

Almost there! Now it’s time to combine the shredded pork with the barbecue sauce.

1. **Add Barbecue Sauce:** Pour the barbecue sauce over the shredded pork and toss to combine, ensuring that all the pork is evenly coated in sauce. Start with about half of the sauce and add more to taste.

**Step 8: Serve and Enjoy!**

Congratulations! You’ve made Faye’s famous pulled barbecue pork. Now it’s time to serve and enjoy!

Serve the pulled pork on hamburger buns or slider buns, topped with coleslaw and pickles, if desired. It’s also delicious served on its own, with a side of your favorite barbecue sides, such as baked beans, mac and cheese, or potato salad.

## Tips and Variations

* **Experiment with the Dry Rub:** Feel free to adjust the dry rub to your liking. Add more chili powder for heat, or more brown sugar for sweetness. You can also add other spices, such as smoked salt or coriander.
* **Use Different Wood:** Experiment with different types of wood for smoking, such as mesquite, pecan, or cherry. Each type of wood will impart a different flavor to the pork.
* **Make a Vinegar-Based Sauce:** For a more traditional Eastern North Carolina-style pulled pork, make a vinegar-based sauce instead of a tomato-based sauce. This type of sauce is typically thinner and more tangy.
* **Add a Slaw Topping:** Top your pulled pork sandwiches with a vinegar-based coleslaw for a tangy crunch.
* **Make Pulled Pork Tacos or Nachos:** Use the pulled pork as a filling for tacos or as a topping for nachos.
* **Make Pulled Pork Pizza:** Top a pizza with pulled pork, barbecue sauce, and your favorite toppings.

## Serving Suggestions

* **Pulled Pork Sandwiches:** The classic way to enjoy pulled pork! Serve on buns with coleslaw and pickles.
* **Pulled Pork Sliders:** Perfect for parties or appetizers.
* **Pulled Pork Bowls:** Combine pulled pork with rice or quinoa, black beans, corn, avocado, and your favorite toppings for a healthy and delicious bowl.
* **Pulled Pork Baked Potatoes:** Top baked potatoes with pulled pork, cheese, sour cream, and green onions.
* **Pulled Pork Omelets:** Add pulled pork to your omelets for a savory and filling breakfast.

## Storing Leftovers

* **Refrigerate:** Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze leftover pulled pork in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Microwave:** Reheat pulled pork in the microwave on medium power, stirring occasionally, until heated through.
* **Oven:** Reheat pulled pork in a preheated oven at 250°F (121°C) until heated through. Add a little bit of water or broth to the pan to keep the pork moist.
* **Stovetop:** Reheat pulled pork in a saucepan over medium heat, stirring occasionally, until heated through. Add a little bit of water or broth to the pan to keep the pork moist.

## Faye’s Wisdom: The Secret Ingredient is Love

Faye always said the secret ingredient to her pulled pork wasn’t any fancy spice or technique, but simply love. Take your time, enjoy the process, and put your heart into it. The result will be a dish that’s not just delicious, but also filled with warmth and comfort.

Enjoy this recipe for Faye’s famous pulled barbecue pork. It’s a dish that’s sure to become a family favorite!