Roast an inexpensive pork shoulder in the oven slow and long for incredibly tender, delicious pulled pork. Shred the meat and pile on a roll with your favorite barbecue sauce for amazing pulled pork sandwiches!
Prepare the pork
In a small bowl, combine the paprika, garlic powder, brown sugar and salt.
Use a pastry brush to apply yellow mustard.
Cover the entire pork shoulder with the mustard.
Sprinkle the seasonings all over the pork shoulder.
How to make a foil cover
The roasting pan needs to be tightly covered to keep all of the heat in for the long roasting time. You will need a large piece of foil to cover the pan. Make a covering by cutting two pieces of foil long enough to cover the length of the pan. Place the shiny sides together. Fold over a 1/4-inch seam up the long side. Make one or two more folds, pressing the seam firmly.
Carefully open the foil and you will have a large piece to totally cover your pan. Make good corner folds for a tight covering.
Ready for roasting
Place the prepared pork in a preheated 250 degree F. oven for nine (9) hours. Long and slow roasting makes the meat fall-off-the-bones tender. If you plan supper for 6 o’clock, get it on by 8 AM. This will give time for the meat to cool to a temperature you can handle as you cut the meat from the bone and shred. You can roast the pork all day, cool and pull apart to serve another day. Several times I have roasted a pork shoulder through the night and awoke to the tantalizing aroma filling the house.
Remove the roast from the oven and allow to rest until it is cool enough to handle.
The meat is tender and easy to pull from the bone.
Separate the meat discarding all visible fat and bones. Shred these pieces of meat as desired.
This is what remains after removing the meat.
Slow-Roasted Pulled Pork Recipe
Fresh pork shoulder (about 10 pounds)
Yellow mustard (enough to coat pork roast, about 1/4 cup)
1 Tablespoon paprika
3/4 teaspoon garlic powder
1 Tablespoon brown sugar
1 teaspoon salt
- Begin with a fresh pork shoulder picnic… this one was almost 10 lbs.
Place the pork shoulder on a rack in a large roasting pan.
- Using a pastry brush, brush the pork with yellow mustard. This adds flavor and helps the seasonings adhere.
- Make a rub by combining the paprika, garlic powder, brown sugar and salt. Stir together and sprinkle all over the pork.
- Place in a preheated 250 oven for nine (9) hours. Long and slow roasting makes the meat fall-off-the-bones tender.
- When cool enough to handle, cut the meat from the bone removing all visible fat. Shred the meat using a knife or two forks.
- Stir in your favorite homemade or store-bought barbecue sauce or serve sauce on the side.
Sides you might want to serve with pulled pork sandwiches:
Click Three Bean Salad for the recipe.
Click Macaroni Salad for the recipe.
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