Ever go past the meat counter in your grocery store and pass by the ugly cuts of meat? Guilty as charged, however, it’s only the two of us so a big honking piece of meat such as a pork shoulder would go off before we ever finished it.
Having said that, I’ve been wanting to make pulled pork f-o-r-e-v-e-r! The food stars aligned as we had a pot luck to attend and this was my opportunity to make it and not worry what to do with the leftovers. I was delighted! Pork shoulder, also known as pork butt, comes from the upper shoulder of the front leg of the pig. The meat from this part of the pig gets a workout so it’s not a tender cut. However, it is perfect for braising allowing you, the cook, to go about your business without the need to hang around the stove. This cut of meat is perfect to use on a budget as it feeds a crowd without breaking the bank, and the leftovers, if you have any, freezes well.
Serves 6 to 8
4 to 6 lbs pork shoulder
liquid (broth, water, beer, apple juice)
4 to 5 cloves of garlic
1 small onion, sliced
dried herbs
olive oil
Preheat oven to 325f. Season pork with salt and pepper, add dried herbs and rub into meat. In a large dutch oven, add a splash of olive oil and place over medium-high heat. Add pork and brown on both sides. Add liquid so that it comes half way up the sides of the pork. Place garlic in the liquid, cover, and bring to a boil. Remove from heat and transfer to the oven to cook for 2 hours. After 2 hours, remove lid and test meat with a fork. If it pierces easily and comes away from the bone, it’s done. If not, cook for another 30 to 45 minutes and don’t worry about over-cooking the meat. The longer the meat cooks, the more tender it becomes. 
Remove meat from liquid and place on a cutting board. Use two forks to pull the meat away from the bone and shred. Place shredded meat in a bowl and add some of the braising liquid to moisten the meat. Add a splash of barbecue sauce and mix (optional).
The Culinary Chase’s Note: Jazz up the meat with your favorite spice rub and massage all over before searing. Pulled pork can be used in tacos, burritos, sandwiches, sliders, mixed in pasta, chili, with mac ‘n cheese, and as a pizza topping. Enjoy!
- 4 to 6 lbs pork shoulder
- liquid (broth, water, beer, apple juice)
- 4 to 5 cloves of garlic
- 1 small onion, sliced
- dried herbs
- olive oil
- Preheat oven to 325f. Season pork with salt and pepper, add dried herbs and rub into meat. In a large dutch oven, add a splash of olive oil and place over medium-high heat. Add pork and brown on both sides. Add liquid so that it comes half way up the sides of the pork. Place garlic in the liquid, cover, and bring to a boil. Remove from heat and transfer to the oven to cook for 2 hours. After 2 hours, remove lid and test meat with a fork. If it pierces easily and comes away from the bone, it’s done. If not, cook for another 30 to 45 minutes and don’t worry about over-cooking the meat. The longer the meat cooks, the more tender it becomes.
- Remove meat from liquid and place on a cutting board. Use two forks to pull the meat away from the bone and shred. Place shredded meat in a bowl and add some of the braising liquid to moisten the meat. Add a splash of barbecue sauce and mix (optional).
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