Tender pulled pork shoulder is a bulk family meal-planning staple! Flavorful and versatile, you'll make this multiple times per month, and often at a discount!
Katie Chase
Prep Time 5 minutesminutes
Cook Time 6 hourshours20 minutesminutes
Rest Time 20 minutesminutes
Total Time 6 hourshours45 minutesminutes
Equipment
large sheet pan
Tinfoil
wire rack fitted to sheet pan
knife
cutting board
meat thermometer
Ingredients
8TablespoonsBBQ Dry Rubor seasoning of choice
4pound pork shoulderor larger, bone-in or boneless
Instructions
Trim excess fat from the roast if there is a thick amount. Leave about 1/4 inch if fat on the top.
Pat the pork shoulder with dry rub on all sides. Transfer to a tin foil lined sheet pan that has a wire rack on it. This will help with cleanup and air circulation.
Allow the pork to rest 20 minutes before transferring to a 400F oven for 20 minutes, then dropping to 250F.
Check the pork after 6 hours with an instant read thermometer at the thickest park of the shoulder. The internal temperature should be a minimum of 190F for fork tender pulled pork.