Ingredients
- Bone-in pork shoulder (about 7 lbs)
- 1 1/2 cups cooking liquid (I use 1 cup bone broth, 3/8 cup apple cider vinegar, 1 1/2 tbsp soy sauce, and 1/2 tbsp Worcestershire sauce)
- 1 tbsp salt
- 1 1/2 tbsp freshly cracked black pepper
Instructions
- Preheat oven to 325°F.
- Place pork shoulder in Dutch oven, fat cap up.
- Sprinkle the pork with salt and pepper, then pour the liquid over it.
- Place the Dutch oven in the preheated oven and cook until pork shreds easily with a fork. The cooking time varies widely, depending on the size of the pork shoulder, but I usually find it takes around 4 hours. Check it at around 3 hours, then every hour or half hour depending on how close it seems to done. It should be falling apart and separate easily from the bone. The internal temperature to aim for is 195°F.
- Transfer the pork shoulder to another bowl and shred to your liking. Serve!
Notes
- The cooking liquid can be anything you’d like – cheap beer, apple juice, or broth are all good options. You could also just use water, though I would recommend tucking some vegetables (or vegetable scraps) around the pork shoulder to add some flavor.
- Strain and reserve the cooking juices and fat – add a bit to the pork when you reheat the leftovers to keep them as moist and juicy as they were night one!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Dishes
- Method: Oven, slow cook
- Cuisine: American