Slow-Cooked Pulled Pork

A pork shoulder rubbed with salt and spices, slow-roasted low and slow until it shreds apart with a fork. Simple, forgiving, and deeply satisfying. One cut of meat feeds a crowd and the leftovers only get better.

What You Need

• 4–5 lb bone-in pork shoulder (Boston butt)
• 2 tbsp coarse salt
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1 tbsp lard or tallow

Method

1. Mix all spices together. Pat the pork shoulder completely dry with paper towels.
2. Rub the spice mix all over the shoulder, pressing it into every crevice. Cover and refrigerate overnight (or at least 4 hours) for the salt to penetrate.
3. Pull the pork out of the fridge 30 minutes before cooking.
4. Oven method: Preheat to 275°F (135°C). Place pork fat-side up on a rack in a roasting pan. Roast uncovered for 8–10 hours until a thermometer reads 200–205°F internally.
5. Slow cooker method: Place fat-side up in the slow cooker. Cook on low for 10–12 hours.
6. Let the meat rest for 30 minutes after cooking — this is mandatory, not optional.
7. Pull apart with two forks, discarding any large pieces of fat. Mix pulled meat with the collected juices from the pan.

Tips & Notes

• The bone-in shoulder is worth seeking out — the bone adds flavour and helps you know when the meat is done (it should wiggle and nearly fall out).
• Do not rush with higher heat. 275°F is the ceiling for true pulled pork.
• If the bark (crust) softens in the slow cooker, spread the pulled pork on a sheet pan and broil for 5 minutes to crisp it back up.
• Leftovers freeze excellently — freeze in the cooking juices for best results.

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