Low Slow Pork Shoulder
Transform your next meal into a savory masterpiece with this Low Slow Pork Shoulder recipe, the ultimate guide to tender, fall-apart pulled pork goodness. Perfectly seasoned with a blend of smoked paprika, garlic powder, dried thyme, and more, this dish is marinated and slow-roasted to perfection over 6-8 hours. The magic happens in the oven, where apple cider vinegar and chicken broth ensure every bite is moist and flavorful. Ideal for feeding a crowd or meal prepping, this melt-in-your-mouth pork is versatile enough to serve over tacos, sandwiches, or alongside your favorite sides. With just 20 minutes of hands-on prep, this effortless yet impressive comfort food is a must-try for fans of low and slow cooking.
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Recipe Information
Ingredients
- 5 lbs pork shoulder (bone-in or boneless)
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 1 tbsp paprika (smoked or sweet)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 cup chicken broth
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme to create a dry rub.
Pat the pork shoulder dry with paper towels and place it on a clean surface or cutting board.
Rub the pork shoulder all over with olive oil. Then generously coat the pork with the dry rub, making sure to cover every side and crevice.
Place the pork shoulder in a roasting pan or Dutch oven, fat side up. Add the apple cider vinegar and chicken broth to the bottom of the pan to help keep the meat moist during cooking.
Cover the pan tightly with aluminum foil or a lid to trap the heat and moisture.
Place the pan in the oven and slow-roast the pork shoulder for 6-8 hours, or until the internal temperature reaches 190°F (90°C) and the meat is tender and easily pulled apart with a fork.
About halfway through the cooking process, check on the pan to ensure there is still liquid in the bottom. Add more chicken broth if needed.
Once the pork is cooked through, remove it from the oven and let it rest for 15-20 minutes, covered, to allow the juices to redistribute.
Shred the pork directly in the pan, mixing it with the flavorful juices, or transfer it to a cutting board for shredding and serve with your favorite sides.
Nutrition Facts
Calories |
6006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.9 g | 619% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 5693 mg | 248% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 1.4 g | ||
| Protein | 414.0 g | 828% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6647 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
