Pulled Pork & Crispy Pork Rinds (Optional)

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

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!

Enjoy!

Pork Shoulder, lightly dusted with seasoning mix

Pork Shoulder, lightly dusted with seasoning mix

Cover the shoulders with aluminum foil

Cover the shoulders with aluminum foil, put them into the oven and walk away. Overnight magic!!

Baked and beautiful pork shoulder

Baked and beautiful pork shoulder

Remove the layer of fat

Remove the layer of fat

Remove the shoulder bone

Remove the shoulder bone

On a layer of foil, place the cut pieces of skin

On a layer of foil, place the cut pieces of skin, fat side down

Spread them out evenly

Spread them out evenly

Bake at 350 degrees for 30-45 minutes or until desired crispness is achieved

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

Sprinkle with a touch of kosher salt as soon as they come out of the oven

 

 

 

Crispy Pork Rinds

Crispy Pork Rinds

Pulled Pork with Mashed Potatoes and Steamed Broccoli

Pulled Pork with Mashed Potatoes and Steamed Broccoli
Pulled Pork with Carrot, Pea Shoot & Broccoli Slaw

Pulled Pork with Carrot, Pea Shoot & Broccoli Slaw

Pulled pork Tacos with Avocado & Crema

Pulled Pork Tacos with Avocado & Crema

Pulled Pork & Crispy Pork Rinds (Optional)

Feeds a small army

Ingredients

Bone In Pork Shoulder
Spice mixture:
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)
Directions
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!
Optional:
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.
Enjoy!
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Eat, Drink & Be Yummy!
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