Pulled Pork Shoulder

Pulled Pork Shoulder
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Do you have 24 hours' advance notice to barbecue a big cut? Marinate a pork shoulder (or the smaller upper piece of the shoulder sometimes labeled a "Boston butt") for 12 hours, then cook low-and-slow for 6 to 8 hours over charcoal for tender and savory pulled pork (you can also do this in the oven or slow cooker, if you must). Plan ahead, and you'll have leftover pulled pork for sandwiches, tacos, burritos, stir-fries, fried rice, or to top salads.This recipe is by Robin Mather, author of "The Feast Nearby" (Ten Speed Press, 2011), a collection of essays and recipes from a year of eating locally on a budget. This recipe was originally published in the Chicago Tribune.
Prep Time
12.98
hours
Cook Time
5.98
hours
Servings
14
servings
Pulled Pork Shoulder recipe - The Daily Meal
Total time: 18.98 hours
Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 cup apple or pineapple juice
  • 1/2 cup cider vinegar
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 1 pork shoulder (8 to 9 pounds), bone in or bone out
Directions
  1. In a bowl, combine 1/2 cup brown sugar, 1/4 cup salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons crushed red pepper flakes, 1 teaspoon ground ginger, 1 teaspoon black pepper and 1 teaspoon dry mustard. Set aside.
  2. In a bowl, combine 1 cup apple or pineapple juice, 1/2 cup cider vinegar, 1/4 cup honey and 1/4 cup melted butter.
  3. Using an injector, shoot the marinade into the pork shoulder in various places, both deeply and shallowly. If your roast is bone-in, avoid injecting marinade next to the bone. Use all the marinade.
  4. Rub 1 (8 to 9 pound) pork shoulder on all sides with the rub mixture, massaging it in well. Place the shoulder in a large zip-close bag or on a rimmed dish and cover. Refrigerate, 12 to 14 hours.
  5. At cooking time, prepare the grill for indirect cooking (or place the shoulder in a slow cooker or in a baking dish). Put the shoulder on the grill (or in slow cooker or oven) at 300 F for 6 to 8 hours, or until the meat is tender and falling apart.
  6. Remove the pork shoulder from the grill; let stand, about 10 to 15 minutes.
  7. Shred using a mixer or two forks, removing bones before shredding. Dress shredded pork with barbecue sauce, if desired, and serve in sandwich buns, with coleslaw, if you like.
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