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Pulled pork

  • 3000 g Pork Shoulder, bone-in
  • Seasonings
    • 2 T Medium-Grain Salt
    • 1 T Black Peppercorn, ground
    • 1 T Paprika
    • 1 T Brown Sugar
    • 2 t Onion Powder
    • 1 t Garlic Powder
    • 1 t Dried Cayenne Pepper, ground
  1. Rub dry pork shoulder with seasonings.
  2. Wrap in 2 layers of parchment paper. Wrap in 3 layers of aluminum foil.
  3. Roast at 225ºF (107ºC) for 3h 50m minutes per kilogram; e.g. 11h 30m for 3000 g pork shoulder.
  4. Rest 60 minutes at room temperature. Remove wrappings. Pull and serve.

Cooking time is not accurate for meat less than 2 kg.

  1. Brown, Alton. "Pulled Pork." Food Network. 18 May 2017. ↩

  2. Mitzewich, John. "Paper Pork Shoulder - It's a Wrap." Food Wishes. 19 August 2016. ↩