The cut generally used for slow-roasted pork recipes is pork shoulder or pork butt, because they’re cheap and flavorful cuts. They are tougher cuts, so we cook for a long time at a low temperature to tenderize.
There are several ways to do this, leading to relatively similar results. My favorite is the Dutch oven, but I’m biased because I love my Dutch oven.
To make pulled pork, allow the roast to cool before pulling it apart with a fork.
1.) Prepare the meat (choose at least one):
- Brine overnight.
- Use a dry rub.
- Season with salt.
- Stuff herbs everywhere.
2.) Prepare the pot
- Put down a layer of chopped onions and garlic for the pork to rest on/over.
- Add bunches of herbs.
- Pour 1-2c of broth into the pot.
3.) Cook the meat
Roasting pan
- Preheat oven to 250F.
- Set fat side up on the rack in the roasting pan. Cover with foil.
- Roast until internal temp is 180F. The rule of thumb is about 40 minutes per pound.
Dutch Oven
- Preheat oven to 250F
- Braise the meat in the Dutch oven until browned on all sides.
- Cover and place in oven. Roast until internal temp is 180F.
Slow Cooker
- Place fat side up in the slow cooker.
- Cover and cook on low for 8 hours, or until internal temp 180F.
4.) Don’t waste the juices!
- Drain the liquid and place in the fridge.
- When the fat congeals, scrape off to remove.
- Spoon the juices over the pork to moisten…
- Or reduce to make a gravy.