Pulled Pork Shoulder

by David Page and Barbara Shinn
from Recipes from Home
(Artisan, 2001)
Servers 4 to 6

We love pork shoulder. During one of our drives through the South, we happened upon a Sunday-morning all-you-can-eat buffet that offered fried chicken, ham, collard greens, yams, biscuits, and most important, a huge side of pork. As other guests helped themselves to piles of fried chicken, we dug into the pork and pulled. The meat was fall-off-the-bone tender. We spent a good part of the morning there, going back for seconds and thirds. It wasn’t long before we were having pork pulls at home.

Because of the girth of half a pig, we cook the more manageable Shoulder instead. We set the whole shoulder in the center of the table and invite friends over to pull along with us.—David Page and Barbara Shinn

convert Ingredients
1 cup apple cider vinegar
3 tablespoons minced shallots
2 tablespoons crushed yellow mustard seeds
2 tablespoons freshly ground black pepper
2 tablespoons cayenne pepper
2 tablespoons minced fresh sage
1 tablespoon minced garlic
1 bone-in pork shoulder, 4 to 5 pounds

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Method
1. Preheat the oven to 300°F (150°C).

2. Whisk together the vinegar, shallots, mustard seeds, black pepper, cayenne, sage, and garlic. Rub the mixture into the pork, coating it evenly.

3. Place the pork in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Cook until the meat is very tender, about 6 hours.

Recipe © 2001 David Page and Barbara Shinn. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.