Slow Roasted Pork Shoulder (Pulled Pork)

Slow Roasted Pork Shoulder (Pulled Pork)

How to make a juicy-on-the-inside and crispy-on-the-outside pork shoulder. It doesn't get easier than this recipe: prep time is just a few short minutes, the rest of the work is all for your oven. Budget-friendly (got this nice 4.5 lbs. Boston Butt for about $10!), keto-friendly (zero carbs and no added sugar!), paleo approved (no processed condiments or sauces!). Just leave out the black pepper and paprika if you're on AIP. You can pull it, shred it, make sandwiches, tacos, dunk it in gravy or enjoy it by itself. Perfect & foolproof every time!

Prep Time5

Cook Time8

Total Resting Time1

Total Time9 5

Course: Main Course

Cuisine: American, International

Keyword: Meat, Pork, Pulled Pork, Slow Roasted Pork Shoulder

Diet: AIP, Gluten-free, Keto, Low-carb, PALEO

Servings: people

Calories: 232kcal

Ingredients

4½ lbs Pork Shoulder Deboned
1.5 tsp Himalayan Salt
1 tsp Ground Black Pepper
.5 tsp Paprika
.5 tsp Garlic Powder
.5 tsp Ground Bay Leaf

Instructions

Preheat oven at 275F
Mix all the dry ingredients together and make a dry rub
Thoroughly rub the dry mix all over the pork shoulder
Line a shallow pan with aluminum foil and put a wire rack in it. Line the rack with parchment paper and place pork on top of it
Tent the pork with a sheet of aluminum foil, but very loosely! Don't tuck in the foil, just leave it loose, hanging around the meat. It'll help trap in some of the moisture and juices
Place pan with pork on middle rack in the oven and roast for about 8 hours.
When you can insert a fork in the thickest part with no resistance, the pork is ready to come out of the oven. For extra safety, I use a meat thermometer and make sure it reads 160F
Remove the pork shoulder from the oven and let it rest for 30 minutes to 1 hour
Bring oven to 500F and place rack under the broiler
Remove the aluminum foil and broil the pork shoulder for 20 minutes, turning it around every 5 minutes or so to make sure every side is completely blistered
Remove from the oven and let it rest for 30 minutes to 1 hour before serving

Notes

If you need to collect the juices and drippings, don't line the rack or the pan with foil and parchment paper. You can make gravy with that. Just keep in mind that lining the pan and rack will eliminate most of the clean-up, which is always a great plus.

Nutrition