Slow-Roasted Pulled Pork
This is a low-effort, high-patience process. The goal is to let the ambient heat of the oven transform a tough, inexpensive cut of meat into something that pulls apart under the weight of a fork.
Patience is your primary ingredient.
Do not rush the cooking time or the resting period. If the meat resists the fork, it simply isn't ready yet.
- Heavy-duty roasting pan with a lid or deep baking dish
- Aluminum foil
- Meat thermometer
- Two forks
What goes in.
- 5-6 lbPork shoulder (Boston butt)
- 2 tbspKosher salt
- 1 tbspCoarse black pepper
- 1 tbspSmoked paprika
- 1 tspDried oregano
- 1 cupApple cider vinegar
Cooking to Texture, Not Time
Ignore the clock once you reach the six-hour mark. You are looking for a probe to slide through the thickest part of the meat with zero resistance, like a knife through soft butter.
The method.
Prep the oven
Preheat your oven to 300°F (150°C).
Season the meat
Pat the pork dry with paper towels. Mix the salt, pepper, paprika, and oregano in a small bowl, then rub the mixture thoroughly over every inch of the pork.
Set the roast
Place the pork in the roasting pan. Pour the vinegar around the base of the meat—not over the top, or you'll wash away the seasoning.
Cover and cook
Cover the pan tightly with a lid or double-layered foil to trap the moisture. Roast for 5 to 6 hours.
Verify doneness
Check the temperature. It should read at least 200°F. If it feels firm, keep it in for another 30 minutes.
Rest and shred
Remove from the oven and let it sit, covered, for at least 60 minutes. Use two forks to shred the meat directly in the pan, tossing it with the accumulated juices.
Other turns to take.
Sweet and Spicy
Add 2 tablespoons of brown sugar and a teaspoon of cayenne to your dry rub.
Citrus Infused
Replace the apple cider vinegar with the juice of two oranges and a quarter cup of lime juice.
When it doesn't go to plan.
Always leave the fat cap on during cooking; it bastes the meat from the inside as it renders.
If you want a bark, remove the foil for the final 30 minutes of cooking.
Strain the remaining pan liquid and skim the fat to make a concentrated dipping sauce for the meat.
The ones that keep coming up.
Can I use a leaner cut like a pork loin?
No. Loin lacks the connective tissue required to become tender during a long, slow roast and will turn dry and stringy.
Do I need to sear the meat first?
It is optional. Searing adds a different layer of flavor, but for this method, the long roast in the sealed pan creates a similar depth without the extra step.
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