Slow-Cooked Pulled Pork
This is a weekend project that rewards the long wait with minimal effort. You are looking for the moment the bone pulls away clean from the meat, signaling that the collagen has fully broken down.
The shoulder is a forgiving cut.
It thrives on long, slow exposure to heat, so resist the urge to turn the dial up to speed things along. Focus on getting a deep, mahogany crust on the meat before it ever hits the oven.
- heavy-bottomed Dutch oven with a tight-fitting lid
- tongs
- two forks
- large roasting pan
What goes in.
- 5-6 lbbone-in pork shoulder (Boston butt)
- 2 tbspkosher salt
- 1 tbspcracked black pepper
- 2large yellow onions, roughly chopped
- 6 clovesgarlic, smashed
- 1 cupcider vinegar
- 1 cupchicken stock
- 3dried bay leaves
Don't rush the initial browning
Dry the surface of the pork completely before putting it into the pan; moisture is the enemy of a hard, flavorful crust.
The method.
Prep the meat
Pat the pork shoulder dry with paper towels. Season it aggressively on all sides with salt and pepper, pressing the spices into the fat cap.
Sear the shoulder
Heat the Dutch oven over medium-high heat with a thin film of oil. Place the pork fat-side down. Let it sit undisturbed for 5-7 minutes until deeply browned, then rotate until all sides are seared.
Assemble the aromatics
Remove the pork. Toss the onions and garlic into the pan, stirring for a few minutes to pick up the browned bits. Add the vinegar and stock, scraping the bottom of the pot.
Braise
Return the pork to the pot, nestling it into the onions. Add the bay leaves. Cover tightly and place in an oven preheated to 300°F (150°C).
Wait
Cook for 5 to 6 hours. You will know it is done when the meat is falling away from the bone and the interior is soft enough to pull apart with a gentle tug of two forks.
Finish
Remove the pork to a cutting board. Discard the bone and excess fat. Shred the meat with two forks, tossing it back into the strained pan juices.
Other turns to take.
Spicy Vinegar
Add two dried arbol chilies to the pot during the braise for a subtle heat.
Sweet Smoke
Stir two tablespoons of molasses into the braising liquid for a deeper, darker finish.
When it doesn't go to plan.
Rest the meat for 20 minutes before shredding to keep the juices locked in.
If the braising liquid seems too thin, boil it on the stovetop after removing the meat to concentrate the flavor.
The fat cap will become very tender; shred it into the meat for extra moisture.
The ones that keep coming up.
Can I use a slow cooker?
Yes, sear the meat in a pan first, then transfer everything to the slow cooker on low for 8 to 10 hours.
How do I store the leftovers?
Keep the meat in its juices in an airtight container in the refrigerator for up to three days.
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