Pulled Pork Shoulder

Name: Pulled Pork Shoulder
Total time: 480 min
Yield: 8
Ingredients: 2.5 kg bone-in pork shoulder; 2 tbsp salt; 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tbsp black pepper; 2 tsp mustard powder; 250 ml cider vinegar; to serve buns and slaw

One big cut, a whole week of sandwiches.

Total: 480 min
Active: 25 min
Serves: 8
Cuisine: bbq

Servings8

Ask about this recipe

Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Pork

5 ½ lb bone-in pork shoulder

To serve

to serve buns and slaw

Steps

Rub the pork all over with the salt, sugar, and spices and leave it uncovered in the fridge overnight if you can.
Set the oven to 150°C / 300°F, put the pork in a deep tray, and pour the vinegar around it.
Roast 6–8 hours, basting every couple of hours, until the internal temperature hits 95°C / 203°F and the bone wiggles free.
Rest under foil for 30 minutes, then shred with two forks and toss with the pan juices.
Pile onto buns with slaw.