Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder


6 cups pulled pork


  • 2 teaspoons Kosher Salt
  • 2 teaspoons coarsely ground pepper
  • 1 pound) boneless pork shoulder roast, 3-3 ½


  1. In small bowl, combine salt and pepper. Rub mixture into all surfaces of the roast. Place pork in roasting pan; cover with foil and refrigerate overnight.
  2. Preheat oven to 300 F.
  3. Remove foil and allow roast to stand at room temperature for 30 minutes. Roast, uncovered, until fork tender (3½ -4 hours).
  4. Remove from oven; let stand 20 minutes. Drain off juices; skim fat. Return juices to pan. Using two forks, shred pork by steadying the roast with one fork and pulling the pork away with the other fork.

Chef’s tip

FoodE Tip: Make barbecued pulled pork sandwiches by stirring your favorite barbecue sauce into the pulled pork; cook until heated through.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.