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Pulled Pork
Fall-apart tender, smoky, saucy
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Mix all spices for dry rub. Apply generously all over pork.
- Place fat-side up in roasting pan. Pour vinegar in bottom.
- Cover tightly with foil. Roast at 300°F for 8-10 hours, until 195-205°F and meat shreds easily.
- Rest .
- Shred meat, discarding fat and bone. Toss with pan juices and BBQ sauce.
- Serve on soft buns with coleslaw.
Notes
- Bone-in shoulder has best flavor.
- Low and slow breaks down collagen.
- Mix crispy bark into pulled meat.
Adapted from Serious Eats / Kenji López-Alt