pulled pork This is a great recipe for large groups (especially if you want to make friends). It requires a little planning, but it might be a good excuse for you to meet your neighborhood butcher.

Makes: 12 people appreciate the other white meat
Total kitchen time: 10 hours (1 hour active time)

Shopping list:

  • 6-8 lb pork shoulder
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp freshly ground black pepper
  • 1 tsp ground cloves
  • 1 tsp paprika
  • 1tsp cayenne pepper
  • 2 tbsp ground cinnamon
  • 1/4 cup apple cider vinegar
  1. Trim the pork to remove excess fat. You’ll want to leave a small layer of fat for flavor (and the coveted pan drippings), but trim off any giant chunks of fat.
  2. Combine all dry ingredients in a bowl and mix.
  3. Place the pork in a roasting pan and pat with the dry rub. Cover with plastic wrap and refrigerate overnight.
  4. (The next morning) Preheat your oven to 220 F. Add about 1/4 inch of hot water to the bottom of the roasting pan. Cover the pork shoulder and roasting pan in aluminum foil and bake for 6-8 hours or until it reaches an internal temperature of 150F. If you have a probe thermometer, this would be a great time to use it. Make sure your roast isn’t cooking too quickly (or slowly). Adjust the oven temperature accordingly.
  5. When the pork reaches an internal temp of 150F, remove the foil and crank the heat up to 425. Cook until the pork forms a golden brown crust, about 10 minutes.
  6. Remove from the oven and let sit for 15 minutes. Meanwhile, transfer the pan drippings to a small saucepan and add the vinegar. Boil until reduced, about 20 minutes.
  7. To pull the pork, use two large forks, back to back, and pull the meat until it flakes apart. This might take up to 40 minutes for a large pork shoulder, so put on some of your favorite music before you start.
  8. When ready to serve, pour the pan sauce over the pulled pork.

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