American (Southern BBQ) · Free recipe
Pulled Pork Shoulder
A bone-in pork butt rubbed with cumin, paprika, and brown sugar roasts low in a covered Dutch oven over onions and cider vinegar until the bone slides out clean. Shred it with two forks, then toss the strands with the reduced pan juices so every bite stays moist and tangy.
- Prep
- 20 min
- Cook
- 7 hr
- Total
- 7 hr 20 min
- Serves
- 10
- Level
- Easy
Method
-
Heat the oven to 300F and pat the pork dry with paper towels.
-
Combine the brown sugar, paprika, salt, cumin, pepper, and chipotle powder and rub it firmly into every surface of the pork.
-
Scatter the onions in a large Dutch oven, pour in the vinegar and stock, and set the pork fat-side up on top.
-
Cover and roast for 6 to 7 hours, uncovering for the last hour so the top darkens, until the meat reaches 200F and a fork twists in with no resistance.
-
Transfer the pork to a sheet pan, rest 20 minutes, then pull out the bone and shred the meat with two forks, discarding any large pieces of fat.
-
Skim the fat from the pan juices, simmer them on the stove for 5 minutes to concentrate, and toss enough with the shredded pork to make it glossy.
-
Pile the pork onto buns and top with coleslaw.
Zest note from the test kitchen
Rub the pork the night before and refrigerate it wrapped; the salt has time to work deeper and the crust comes out darker.
