Pulled pork is one of my favorite and easiest crowd pleasing proteins! It requires about 5 minutes of hands-on time but a long cooking time. One pork shoulder can easily feed a crowd of 15, but it’s not just great for parties. It’s an easy protein to make when you have to cook for week of family meals. There are so many options for pulled pork: pulled pork with coleslaw, pulled pork sandwiches, quesadillas, tacos, mixed into tomato sauce… really, go nuts with it.
Pulled Pork Sandwich
My personal reward for such an easy protein are the Crispy Pork Rinds that follow. I’m fully aware that this is not the healthiest thing to eat, but my goodness, they’re delicious! I’m not even kidding myself that baking is healthier than deep frying them, it’s still a devilish treat!
Pork Shoulder, lightly dusted with seasoning mix
Cover the shoulders with aluminum foil, put them into the oven and walk away. Overnight magic!!
Baked and beautiful pork shoulder
Remove the layer of fat
Remove the shoulder bone
On a layer of foil, place the cut pieces of skin, fat side down
Spread them out evenly
Bake at 350 degrees for 30-45 minutes or until desired crispness is achieved
Sprinkle with a touch of kosher salt as soon as they come out of the oven
Crispy Pork Rinds
- Pulled Pork with Mashed Potatoes and Steamed Broccoli
Pulled Pork with Carrot, Pea Shoot & Broccoli Slaw
Pulled Pork Tacos with Avocado & Crema
Pulled Pork & Crispy Pork Rinds (Optional)
Feeds a small army
Bone In Pork Shoulder
1 Tablespoon Brown Sugar
1 Tablespoon Paprika
1 Tablespoon Coriander
1 Tablespoon Chili Powder (Not the chili mix, straight chili powder)
2 Tablespoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
(Based on this proportion, I make large batches and keep the mix in the pantry, in an airtight container)
Preheat oven to 275 degrees
1. Spread the spice mixture all over the pork shoulder. (Thin layer of the spice mixture will do. No need to over-season the meat)
2. Place the pork shoulder in a deep baking vessel and cover tightly with foil.
3. Bake for 8-10 hours. (I bake mine overnight)
4. Remove from the oven and let cool.
5. Remove the skin. Set aside if you’re going to make pork rinds or discard.
6. Shred the pork shoulder into a bowl. Add some of the rendered juice, from the pan, to the shredded pork shoulder. Add the rendered juice in small increments. For one shoulder, I usually add about a cup of the rendered liquid… you might like your meat juicier!
7. Cut the skin into pieces, about 2″ x 2″.
8. Place the pieces, fat side down, on a foil lined baking sheet.
9. Bake at 350 until crispy, about 30-45 minutes.
10. Sprinkle with kosher salt as soon as they come out of the oven.
Eat, Drink & Be Yummy!