- Serves 10
A simple slow-roasted pork shoulder, perfect for pulled pork sandwiches —Cara Nicoletti
What You'll Need
bone-in, skin on pork shoulder
coarse black pepper
BBQ Sauce (optional)
- Using a sharp knife, cut the skin on your pork shoulder into a crosshatch pattern, leaving about an inch of space between the cuts. Be sure to slice through the layer of fat below the skin, but not into the meat.
- Whisk sugar and salt together and rub all over pork shoulder. Allow the shoulder to sit in the refrigerator, uncovered, for at least 24 hours and up to 72.
- Before cooking, rub black pepper all over the pork shoulder and allow it to sit out at room temperature for 1 hour to come up to temperature.
- Pre-heat oven to 275°F. Place shoulder in a roasting pan and cook until the internal temperature reaches 180° F to 190° F -- about 6 hours. Once it reaches this temperature, remove it from the oven and crank the oven up to 500° F.
- Cook, rotating every 5 minutes, until skin is blistered, crispy, and deeply golden brown -- about 15 minutes.
- Remove the shoulder from the oven and allow it to sit for 20 minutes. After 20 minutes, remove the layer of crispy skin and chop it roughly.
- Pull meat away from the bones and shred it using a fork. Toss cracklings in with meat, season to taste, and pile onto a bun.
- Mixing with barbecue sauce is optional, but delicious. Get a recipe for homemade barbecue sauce here https://food52.com/blog/10485-how-to-make-all-natural-barbecue-sauce-from-scratch
- If you want to cook this shoulder on your grill, just place it over indirect heat (on a gas grill this means turning on the burners on one side and off on the other, and on a charcoal grill it means piling the coals on one side). Place a disposable aluminum drip pan under the shoulder to avoid flare-ups. Make sure your grill doesn't exceed 300° F or go below 150° F. Cook until internal temp is 180° F to 190° F, roughly 6 hours.
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.