Having made 18-hour pulled pork BBQ myself, I can attest that the key is patience and low, slow cooking. It’s not just about throwing pork on the smoker or in the oven—you want to develop deep flavors over time. I usually start by seasoning the pork shoulder generously with a dry rub that includes brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Then, I wrap it tightly in foil and cook it at a steady 225°F (107°C) for about 18 hours. This long cooking time allows the meat to break down and become incredibly tender. One thing I found really helps is using a water pan in the smoker or placing a pan of water in the oven to keep the meat moist. About halfway through the cooking, I like to spritz the pork with apple cider vinegar or a mix of vinegar and water to add tang and keep it juicy. After it’s done, letting the meat rest for at least 30 minutes lets the juices redistribute. When it comes to serving, pulled pork is super versatile. Whether you pile it high on a bun with coleslaw and BBQ sauce or serve it over rice or nachos, it’s always a hit. Sharing your own homemade BBQ on TikTok, like the #bbqtiktok community, can also be a fun way to connect with fellow food lovers and learn new techniques. Trust me, once you master the 18-hour pulled pork method, you’ll have a BBQ masterpiece that’s worth every minute.