Slow-Roasted Pulled Pork Shoulder
The goal is texture. A pork shoulder is unforgiving if rushed but incredibly reliable if given the hours it demands.
Patience is your primary ingredient.
Do not trim the fat cap entirely; it acts as a self-basting layer during the long cook time. Ensure your pan is heavy-bottomed to prevent scorching the bottom of the roast.
- Dutch oven or heavy roasting pan with a tight-fitting lid
- Meat thermometer
- Two large forks
- Cutting board with a juice groove
What goes in.
- 5-6 lbbone-in pork shoulder (Boston butt)
- 3 tbspkosher salt
- 2 tbspcoarse black pepper
- 1 tbspbrown sugar
- 1 tspsmoked paprika
- 1/2 cupapple cider vinegar
Surviving the plateau
Around 160°F, the internal temperature will stop rising for hours. This is the moisture evaporating from the surface; keep the lid on, resist the urge to crank the heat, and wait it out.
The method.
Prepare the roast
Pat the pork dry with paper towels. Mix the salt, pepper, sugar, and paprika in a small bowl, then coat every inch of the meat firmly.
The low roast
Preheat the oven to 275°F. Place the pork in the Dutch oven, fat-side up. Pour the vinegar into the bottom of the pan—not over the meat—and cover tightly.
The long wait
Place in the oven for 7 to 8 hours. You are finished when a fork slides into the thickest part of the meat with zero resistance.
Resting
Remove the pan from the oven and let the pork rest, covered, for at least 45 minutes. This allows the internal juices to redistribute.
Shredding
Transfer the pork to a cutting board. Pull the meat apart using two forks, discarding the large bone and any oversized chunks of excess fat.
Other turns to take.
Carolina Style
Toss the finished shredded pork with an extra splash of apple cider vinegar and a pinch of red pepper flakes before serving.
Dry Rub Crust
Remove the lid for the final 30 minutes of roasting to allow the bark on the exterior to crisp up.
When it doesn't go to plan.
If the pan looks dry at the halfway point, add a half-cup of water or stock to keep the base moist.
Save the rendered liquid in the bottom of the pan; strain it and drizzle it over the meat once shredded.
Do not pull the meat while it is piping hot; it will lose too much moisture instantly.
The ones that keep coming up.
Should I remove the fat cap before cooking?
No. Rendering that fat into the meat creates the texture you want. Remove any unwanted fat pieces after the pork is shredded.
Can I cook this faster at a higher temperature?
No. The collagen in the shoulder only breaks down at low temperatures over time. Higher heat will result in tough, rubbery meat.
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