Tips for Perfect Pork Shoulder
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Choose a well-marbled shoulder for max tenderness.
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Pat the pork dry before rubbing with spice mix.
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Let the pork rest at room temp for 30 mins before roasting.
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Use a roasting rack if you want less fat in pan juices.
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Wrap tightly with foil to trap moisture.
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Don’t skip the vinegar — it enhances the tenderness.
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Remove foil at the end to build a crust.
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Always let the pork rest before shredding.
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Save leftover pan juices to pour over the meat.
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Freeze extra pulled pork in portioned bags for quick meals later.
Serve It With Suggestions
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Soft brioche buns and coleslaw
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Cornbread and baked beans
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Roasted sweet potatoes
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Rice and black beans
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Mac and cheese
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Pickled red onions
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BBQ sauce or mustard drizzle
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Corn on the cob
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Crispy potato wedges
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Grilled vegetables
FAQ's
Q: Can I use boneless pork shoulder?
A: Yes, both bone-in and boneless work well. Bone-in adds extra flavour.
Q: Can I cook this in a slow cooker?
A: Yes, cook on low for 8–10 hours.
Q: What’s the best way to shred pork?
A: Use two forks or meat claws while the meat is still warm.
Q: Can I make this ahead of time?
A: Yes — it keeps well in the fridge and reheats beautifully.
Q: Can I freeze leftover pulled pork?
A: Absolutely — portion into freezer bags for up to 3 months.
Q: Do I need to sear the pork before roasting?
A: Not necessary — the low roasting builds crust naturally.
Q: How do I keep the meat moist?
A: Keep it covered during most of the roast and shred it into pan juices.
Q: What sides go best with pulled pork?
A: Try slaw, mac and cheese, roasted veg, or buns.
Q: Can I make this recipe spicy?
A: Yes — increase cayenne or add chilli flakes to the rub.
Q: What if I don’t have Dijon mustard?
A: Use yellow mustard or leave it out and add a splash more vinegar.
