Perfect Pulled Pork -
Slow Roasted, Seasoned & Sa-vor-y!!!
Remember last week when we were talking about company recipes? This is one of those recipes. I’ll never forget the first time I had this *perfect* pulled pork. I was a guest in someone’s home and this was their company recipe. And true to company recipe fashion, I immediately fell in love with it and begged for the recipe.
This pulled pork is SO yummy and flavorful and tender, it just melts in your mouth. And it really is *perfect* for company because everyone I’ve ever made this for has just raved over it. You have to try it, at least once. Really. You will be hooked. :)
Let’s pick out the perfect pork shoulder for your perfect pulled pork. The best piece of meat for pulled pork is a 4-7 lb whole boston butt.
Make sure your pork shoulder has a layer of fat on the bottom:
And it should also have a bone going about halfway through it. (It doesn’t go all the way through. Just halfway.)
Now, if you notice, my pork shoulder is 7.91 lbs. I got a big one because I wanted to feed 6 people *and* have tons and tons of leftovers. Normally I hate leftovers, but I LOVE this leftover. People always want some to take home with them and it *just* as yummy heated up the next day. Just pop it in a 350-375 degree oven for about 5 mins. You’ll know when it’s done because the whole kitchen will start smelling so good and your mouth will be watering and you just won’t be able to wait any longer before you yank it out of the oven and put it on a plate. It even freezes really well, although we never want to freeze it because we always want to keep eating it for the next couple of days. lol.
After you pick out your perfect pork shoulder, you may want to pick up a few other items while you’re out..
You’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. Of course you may have a nice roasting pan at home that you can use. Lucky. I don’t, so I just pick up one of these babies at the grocery store. Disposable, yet oh so dependable. You’ll also need something LARGE to brine the roast in. I use a 2 gallon ziploc bag. And the last thing is a digital thermometer with an alarm. You don’t *have* to have one of these, but I find this an *extremely* useful piece of equipment in my kitchen. The thermometer stays in the meat, in the oven while the digital reader sits outside on top of the stove. You set the alarm and it will go off when the meat has reached the desired temp. I LOVE it because I don’t have to constantly keep checking on the roast. I just put it in and forget it! :) You can pick one of these up pretty cheap (less than $20) at the grocery store (and almost anywhere- Target, Walmart, Linens-N-Things, Bed, Bath and Beyond, etc). And you can use it for everything- chicken, steak, burgers, etc. I love it for baking chicken because you know exactly when the chicken is done and it doesn’t get dried out. :)
So! Now that you’ve got all your equipment, let’s start out by making the special dry rub that makes this pulled pork so perfectly seasoned and savory.
Dry Rub
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Mix all ingredients together well and store in an air tight container.
This smells absolutely divine. Cover it and set it aside for a sec.
Now for the brine - A brine solution gives the meat the extra moisture it needs for a long, slow cooking process so you don’t end up with tough, dried out meat.
Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.
Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag (or a container big enough so the shoulder is completely covered in brine solution).
Carefully pour in the brine solution. When you get towards the end, slosh the brine solution around and make sure all that yummy dry rub seasoning gets poured in. :)
Now you heard me mention bay leaves earlier. If your neighbor doesn’t grow these fresh in her garden, like mine does, (heh heh heh) you can get these in the spice section of your grocery store. They are *perfect* for seasoning roasts. If you’re using the dried kind, 2 leaves is plenty. But since I was using fresh, I grabbed a whole handful (5-8 maybe) of the fresh ones right off my neighbor’s plant. :D Michele, if you’re reading this, I heart you and your beautiful garden.
So! After you’ve got your pork all covered in brine, go ahead and throw in your bay leaves.
And refrigerate for at least 8 hours. I like to clean out a spot in my door and keep the pork there because it seems to be the best place to keep the shoulder completely covered in brine.
At least 8 hours later…
Preheat oven to 225, remove the pork shoulder from the brine solution and place in the roasting pan.
Pat the skin dry with paper towels. I remember reading once why this was an important step, but I forget what it said now. Just take my word for it, kay?
Ohhh baby now the good stuff! Generously, generously, cover the WHOLE thing in your dry rub mix.
And massage it into that skin real good. Be sure and get it up under any flaps you may come across.
It should look like this when you’re done massaging. You should also still have plenty of dry rub mix left- and that’s okay. We will be using it later! :)
Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone.
Place uncovered in a 225 degree oven on the middle rack. Resist the urge to use a higher temperature.
Set the alarm on the thermometer for 200 degrees. We don’t want to take it out of the oven until the center of the shoulder reaches at least 200 degrees. The first time I made this, I was like what?? 200 degrees?? Are you kidding?? Isn’t a roast usually done at 170 degrees?? Won’t my meat be tough and dried out?? But here’s what I found out. The pork is finished to the point of being sliceable at 170 degrees, but to get that tender, falling apart shredded meat, the ideal internal temperature should reach at least 200 degrees. And it’s still just as tender, juicy and flavorful because of our seasoned brine solution.
Now, cooking at 225 degrees, this shoulder will take between 1.5 to 2 hours per pound to cook. As it happens, this 8 lb shoulder took 13 hours, so a little over an hour and a half per pound.
Here’s how I normally do it… The morning on the day before I want to serve this, first thing when I get up, I prepare the brine solution and let the shoulder brine all day in the fridge. That night right before I go to bed, I season the shoulder with the dry rub and put it in the oven and let it cook overnight. The alarm has never woken me up the next morning, I’ve usually already been up a couple hours before it goes off. And I am not an early riser. (yeah, yeah I can hear ya’ll laughing at how much of an understatement that is)
When the alarm goes off and the shoulder has reached 200 degrees, turn off the oven and let the roast cool for about 2 hours before removing from the oven. Turn off the alarm, but keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. Mine still had lots of juice in the bottom this time, so I didn’t have to cover it.
After a couple hours, when the temperature drops to 170 degrees or slightly lower, remove the shoulder from the oven.
Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Using two large forks, begin pulling the meat apart. It will fall apart *very* easily and it should not take you long at all to pull apart this whole roast.
Now remember how I said that a 4-7 lb roast was best, but I ended up getting an 8 lb roast? Well, that was just fine and dandy, but my meat wasn’t as seasoned as it normally is with a smaller roast. But that’s no problem cause I had plenty of dry rub mix left! So take a few taste test bites, then generously sprinkle the shredded meat all over until your heart’s content. Be really generous with the dry rub and really mix it in good. This seasoned meat is fantastic. Keep taste testing along the way. ;)
Our favorite way to eat pulled pork is on hamburger buns. We pile ‘em high and let the meat overflow onto our plates and eat that with a fork. :)
But it really doesn’t matter how you serve it because it won’t be on the plate more than 3 seconds anyway. ;)
Having a Labor Day get together with friends & family this weekend? Go ahead and knock their socks off with this slow roasted, seasoned and savory pulled pork.
Have fun and enjoy!
Perfect Pulled Pork - Slow Roasted, Seasoned & Sa-vor-y!!!
1 whole boston butt
Dry Rub
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugarMix well and store in an air tight container.
Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mixAdd salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Pork shoulder preparation:
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! :)
This pulled pork is so delicious, it earns two pages in my recipe book! ;)
can’t waite to try it. i smoke pork butts (tough to keep em lit) and they come out great, but I’ve never tried the brine idea on it. I will brine turkeys so it makes sense to try it with this too. thanks for the tip. Nice web site!!!!
Amanda, I made this, this wkend…and it was GREAT!!!!!! I am wondering though, if you have tried it in a crockpot? It would be a great thing to brine overnight, rub it in the AM, and throw in crockpot. I wouldn’t dare leave my oven on all day, but would my crockpot. What do you think?
thanks!! cindy
P.S. So glad you liked it!! :D
I made this too on Saturday night. It turned out pretty good…Took Forever! I knew you said around 13 hours, but I now know that I need to get it in the oven a lot earlier the night before because it still wasn’t done at 1 PM the next day! (put it in at 11:30 PM on Sat) Anyway, I passed the recipe along to a co-worker on Friday and she too made it this weekend. We both will totally make it again. My Hubby and my Dad loved it! Thanks for such great recipes!
Hi Amanda - I came for the fonts and left with this recipe! Cant wait to try it! Thanks so much what a beautiful site you have!
mmmm that looks really yummy!! i’ll definately be trying this one out. thanks for the great recipe:)
I made this in the crockpot a few weeks ago and it turned out awesome! I let it cook around 9 hours and it was perfect! Thanks for the yummy recipes!
I just put mine in the fridge to brine. Thanks!
OMG!! My mouth is totally watering! I guess I’ll be headed to the store in the morning! :0)
Amanda…. We (the girls in my office) have thoroughly enjoyed your web site… we have tried several recipes already.. Do you know if I can use a boneless pork roast instead of the boston butt for the shredded pork recipe? Oh and my the way, Happy Birthday! The girls from Berryville Virginia
I’m sure you could… It is a pork shoulder roast? That would definitely work. This brine, the seasonings & method of cooking are very versatile! :)
Hi Amanda! I love your website. I am making a recipe book (scrapbook style) for me and my little boy. I came to this website for the scrapbook ideas and the fonts. I love your recipes though! Will definitely try this! Hopefully for New Year’s! I love how you go thru every step when making the recipe! Thanks!!!
To the brine I added 1/2 cup apple vinegar, 1/2 bourbon and used sea salt. Also to the rub I used smoked paprika. I also coated the pork with a spicy brown mustard. What’s nice about this dish are the variations on the theme. Great dish either way, Thanks!!!
I want to surprise my parents with this, but I am a bit confused with the temperature. Is it Celsius or Fahrenheit?
Hey there! Just wanted to let you know that we found this recipie through stumbleupon and tried this recipie tonight! It was AWESOME! Thanks!
I have been smoking pork for years and have never tried brining…I am going to try this complete next time i do a pork shoulder in my smoker…We have an old farm with shag bark hickory trees that are perfect for smoking….we just us the limbs that fall and the nuts…
If you really want to get a house warming present for us, make this one night and bring it over. *wink* *wink* LOL! Just kidding. I can’t wait to use the thermometer probe in my new oven to try this out!
and I though the chocolate cake was the only thing on tap for tomorrow.
This looks wonderful. I’ve been trying to find a good pulled pork recipe - I knew nothing about the best cut of meat to use, spices, etc. Your recipe and tutorial is PERFECT. I’ll be going to my local Kroger this weekend to get the stuff to make this.
Cooked the pulled pork this weekend and it was SO YUMMY! I loved it! Will for sure be making this again soon!!!
Now I know why they call it “pulled” pork! Hey, I can’t be blamed, I’m from England!
It looks so good!
I Love all your recipe cards.
One word - Fantastic…. Just pulled it apart (it fell apart). 7lb Boston Butt took 11 hrs. It looks and tastes perfect. Good recipe.
Cooked this for the Super Bowl and was a hit with everyone. I barely touched the meat with a fork and it fell apart…ohhh sooo good. Brining is definitely the ticket. You have a great collection of recipes….Thanks for Sharing!!!!
Crawled out of bed at 6 this morning to get this all rubbed up and into the oven. I’m cooking it in a gas oven, supposed to be a moister heat than electric, so I anticipate a most marvelous moist meal tonite! Maybe my 12 year old will even eat if! Better not tell him it’s pork butt though!
Amanda, wow! The only problem I had was that I live alone, so 8lbs was a bit much. Had to call an entire crew over to even attemt to finish this meal. I made a burben and maple bbq sauce that I used to toss the pulled pork with. Everyone was amazed. You have a great website, very user friendly.
I made your pulled pork a few weeks ago, but I was a little short on time so I had to rush it a bit, but it was still quite good. I am brining one as we speak and I can’t wait to cook it properly and eat it tomorrow! I’m hoping to get some friends over to share this awesome pork!
My friends are raving about the pork. Thanks again!
When I saw my grocery ad’s this morning and that they had an awesome sale on Boston Butt’s I immediate printed this recipe. This is on my meal plan for next week and I CANNOT WAIT!
This looks sooooo good, I’m dying to try it. Maybe this weekend or next. I wonder what one is the better of the two, in the oven or the crock pot. I love anything cooked in a crockpot. I’ll probably try the oven first.
Thank you so much for sharing this recipe!
I tried to cook this today. Only had a 4 1/2 pound roast and it has cooked for 9 hours and the temp is at 177° so I am giving up for tonight. Tomorrow I will throw it in the crock pot and see if I can finish it off. I’ll let you know how it turns out.
It turned out perfectly. My friends and family loved it and I will use this method forevermore. Thank you.
Fab Fab Fab recipe! Cooked it from 10pm to about noon today then just turned off the oven and left it for three or four hours and it was perfect! The local store has more meat on sale for $1/lb so I think I’ll throw a few in the freezer! Thanks for a great recipe and an adorable website!
Looks great. Just the way I do it, except I use my smoker. Nice work.
Wow, just tried this, and it was great. Now I’m going to have to spend the rest of the night ignoring it as it calls my name from the fridge.
You forgot one of the best parts. That ‘crusted fat’ is pork skin. Make your own pork rinds after removing it from the cooked pork place it in a separate pan and roast or broil all the fat off and you have your pork rinds….. good to break apart and put on your pulled pork or as snack all by themselves. All protein…no fat!!
I made this yesterday in a Crockpot and it was FANTASTIC! I cooked it for over 12 hours (on low) but, couldn’t get the meat theometer to read 200 degrees. However, the meat fell off the bone and shredded perfectly. I would recommend you allow for plenty of time to make this. I started cooking at 8 am. It was after 10 pm when it was ready to shred.
This sounds great! I’ve been smoking butts for a few years but I’ve never used a brine. I will definitely try this weekend.I use applewood in my smoker….I highly recommend it :)
I made this pulled pork for my son’s 1st birthday party, and it was a huge hit! Not only was the pulled pork absolutely delicious, but it was also fun to make and pretty ‘fool-proof’. I’ll definitely be using this recipe again. The meat with the seasoning is so good that you won’t even need barbecue sauce!
Wow! This was phenomenal! Our family and friends RAVED about it! Thank you so much! I’ll definitely be trying more of your recipes!
Thankyou! Thankyou! Thankyou! I am very shy about cooking for other people. I just tried this recipe and everyone loved it. There was barely any left for me!
I made this and was sad becaues it was to saltey, what did I do wrong?? I ready to make it aging, can you help me
Darline
I’ve been searching the web for a pulled pork recipe and this one looks the best by far. I can not wait totry it out.
I recooked it and it came out GREAT!!!! I put less salt 1/4 cup only and I washed it off after the soak. Worked for me
I made this today and it was a big hit!! The kids couldn’t get enough. Thanks for the great recipe.
Wow………..this was totally amazing. Had a gang of friends over in London yesterday, and have never seen them so blown away by a dish. The only shame was the lack of left-overs…….the plate was cleaned!
Thanks again.
I’ve made this twice now and it is so delicious. Thanks for sharing.
[...] perfect for parties, pot lucks and 4th of July. They also are an excellent accompaniment to this Perfect Pulled Pork. Not only is this scrumptious side dish sure to please, it’s also quite convenient- you can [...]
[...] some food ideas for a fabulous 4th of July celebration? You’ll love this Perfect Pulled Pork with a side of Ultimate Baked Beans. They’re great for holidays, parties with friends, and [...]
YUMMMM !!!!! I love pulled pork sandwiches but never tried to make my own. Now I can give it a try. Thanks for sharing, Becky
Amanda, thanks for the recipe! I’ve never tried cooking anything that takes longer than 2 hours, but I’m willing to give this one a try especially since I absolutely LOVE pulled pork!:)
BTW the reason you need to pat the pork dry after the brining is so that the dry spice mix will stick better. If the meat is wet, the dry rub will start falling off.
Ohmygosh, do all your recipe cards look that cute? You just motivated me to do the same! I am sick of looking at the mess of recipes I have. What kind of book do you keep them in?
Thank you for sharing this recipe, it looks delicious!! I can’t wait to try it.
Amanda, I finally made this today and was blown away by the flavor! We’re going to Tahoe with family during the week, so have packed loads of the pulled pork to be able to brag about it!:)
Can’t wait to make this again!
I too landed here looking for a font, and left after hours of perusing with loads of fonts, and some great recipies, too! Such a great site! Tried this pork over the weekend - OMG I LOVE IT!! Even my picky 16mo old practically vegetarian twins licked their plates clean. I almost cried when I realized that there were no left overs. I will definately have to make it again and soon! Next time I am going to try vaccum brining for an hour and then cooking in the pressure cooker to speed up the cooking, but keep the juicy goodness.
[...] with bacon. They’re perfect for parties [...] They also are an excellent accompaniment to this Perfect Pulled Pork. Not only is this scrumptious side dish sure to please, it’s also quite convenient- you can [...]
I tried this recipe for a family gathering on July 4th. It is awesome! The flavor is amazing!! I had to cut it in half in order to cook it because it was so big (lots of people were expected). I wanted to see what worked best for me so half went in my crockpot and the other half went in the oven. The crockpot worked best for me.
[...] This this is seasoned, savory, and *smoked* pork shoulder. I’ve been dying to try my pulled pork recipe in a smoker- that’s how pork shoulder is really supposed to be enjoyed right?? Especially [...]
[...] Saturday – Pulled Pork Sandwiches [...]
That looks absolutely scrumdiddlyumptious.
[...] July 25, 2009 by Jenn Tonight I tried a new recipe I found over at Kevin and Amanda’s. It is Perfect Pulled Pork and it was soooo delicious!!! I won’t put the instructions here because it is kind of lengthy, but hop on over and check it out here. [...]
This was oh so yummy!!!!!!! I will be adding this to my dinner line up frequently. Thanks for sharing!!!!
PS…I did it in my crockpot. Perfect!!
Hi there! I came looking for fonts two days ago and am serving pulled pork sandwiches and ultimate baked beans for dinner tonight. I nibbled on the pork already and WOW… it’s fabulous. Your website is fabulous… thanks for the fonts AND teh yummy recipes!
I absolutely love your 5.5 x 7.25 recipe pages. I think they are the bomb!!!! You are very talented. I am going to attempt to do the same with family recipes for my grandchildren…..Thanks for the great website. I look forward to more.
Thanks,
Jada
I’ve probably commented on this post more than is polite, but I have to say that I’ve used this seasoning mix on grilled chicken and it turns out fabulously! The sugar chars beautifully and really gives the chicken a great flavor! I’m always looking for different seasonings for chicken and I think I’ve found my favorite one now.
Just wanted to let you know that the pressure brining and pressure cooking turned out amazing results in about an hour and half. Not bad for a spur of the moment Sunday night dinner for 10 unexpected guests. The only difference we noticed was that the brown sugar wasn’t qutie as prevalent. Next time I will probably brush on a glaze to give it a little more sugary kick (I love that honey glazed taste) while it is cooling off.
I have been on this earth over 50 years and I have to tell you that this is probably the best thing I have ever eaten between 2 slices of bread!!!!!!!!!! I had an 8 lb. pork butt and it took 11 hours in a slow oven, but boy, was this ever worth it!!!! Now, I’m dying to try the other recipes…thank you so much for sharing!
I have not tried the recipe yet, but this sounds delicious!! It is the type of recipe I have been looking for!! Thanks!
I made the pulled pork and the ultimate beans this weekend. It was AWESOME! Both recipes were a huge hit for our party and they were so very easy.
Thanks again for your fab recipes!
Marilee
Made this for a get together I had. I’m not the worlds best cook but it came out amazingly. People raved about it. THANKS!
I made this pulled pork three times this summer. I made it the first time I cooked for my soon-to-be in-laws. It was such a hit I made it again when my parents visited! Thanks for a great recipe!
I love the way you describe, exactly, and with pictures, how to do this! I’m the sort of cook who likes to SEE how it is done as well! thank you! I love your blog!!! (ALL of them)
Cathy
Wow! I’m new to this website - this is terrific. I LOVE all the pictures. especially great here is the photo of the meat - I never know what kind to buy for recipes. Now I definitely know! Thank you so much. What a wonderful website!
Kick it up too with cole slaw, sliced pickle and a vinegar base bbq sauce on the sandwich! I’m a Carolina girl and that’s the way we do it!
Try real chopped onions and a few cloves of real garlic and chuck them in the brine. Also if you try a smoker with hickory or apple wood smoke for around an hour, you’ll go completely crazy. I promise. Great recipe. Thanks. Oh. Stumbled upon you.
[...] and excellent for sandwiches too. Peanut butter & Jelly. Chicken, Bacon & Cheese. And these pulled pork sandwiches we had on Saturday. [...]
I’m making this right now for my pork-loving boyfriend’s birthday! This recipe made my stress level go down about a bajillion points. Thanks!
I brined the meat as suggested which I always do for chicken, pork or turkey. I put a 6 lb butt on the grill and indirect grilled for one hour, then transfered to the oven for 9 hours at 250 degrees. It turned out wonderful. I loved the idea of adding more dry rub at the end. Thanks for the recipe!
I made this pork last night and it was OUTSTANDING! I’m recommending it to everybody I know. Though next time I think I’ll cut the cayenne in half….
How many servings does and 8 lb. roast make? I want to make this for 70 people, how many lbs. of meat do I need?
Thanks
Hi Amanda! Just browsing and came across this today. I’ve been looking for a pulled pork recipe, so I’ll tag this page and try it the next time pork goes on sale. Thanks for the photo-glorious how-to! - Kim
I made a 7lb roast in a crock pot. I cooked it on low for 11 hours and on high 3 hours. It was so tender and good. This is a great recipe. This roast made 20 plump bun servings.
My family thinks I am a genius thanks to this recipe! This is the BEST pulled pork recipe. My husband asks me to make it everyweekend. Thank you for this delicious pulled pork…..
Just wanted to say THANKS so much for this great recipe. I am currently living in Argentina and while they do great beef (called asado) - they are lacking in the area of pork and US style BBQ - I used a unique cut here called bondiola de cerdo - more like a tenderloin, but it worked like a charm and now all my Argentine friends want the recipe. My neighbors came down while it was in the oven to ask what I was cooking!! This recipe followed to the letter will give perfect results.
Going to attempt your pulled pork for New Year’s Dinner! This is my first pulled pork endevour . Crossing my fingers! Will let you know how it turned out!
Oh My!!!! I have just made this for the first time, for company. Awesome! And wouldn’t you know, our friends have left with the recipe. I had a 3kg (about 7lb) shoulder roast and that fed 4 adults and 5 kids, plus seconds and leftovers!!!! A real crowd pleaser. Thanks for sharing Amanda :)
We too stumbled on this recipe by googling pulled pork. Your recipe is so simple! i love your website and thank you for such a wonderful, simple and delicious recipe. You rock.
Rachel
I made the pulled pork today and it was wonderful. The meat was juicy and very flavorful and it is definitely a recipe that I will make again. Thanks a lot.
I don’t know how I came across your blog, but I am so glad I did. Not only have I learned some ways to pimp my blog, I found this recipe for pulled pork. We usually put a pork shoulder on our traeger grill, but it just never seemed to be easy to pull apart. I tried your way exactly and I was sold. The key definitely was the oven temp to get it pulled apart easily.
Thanks so much for posting this….Charlotte
So good, so easy. What else is there? Oh yeah–so affordable! My grocery store sells this cut at 99 cents/pound once in a while. When I see this great deal, I pounce on it. Thanks for the recipe! I shared it with friends, then posted on Facebook.
Hey Amanda,
I live at 5,000 ft. and I was wondering if you knew whether the altitude would cause it to take longer to cook through. Thanks for recipes!
Kevin and Amanda,
I made this pulled pork yesterday for our Super Bowl Party and it was the best ever!!! Your instructions with the pictures really helped me. My guests all loved it. I also made a spicy cole slaw for the sandwiches using a basic slaw recipe but adding horseradish and brown creole mustard. Very yummy indeed! Thanks again.
Connie