A pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals. Comments We independently select these products—if
you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. (Image credit: Emma Christensen) Pork shoulder is one of my secret weapons in the kitchen. A pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals. I can mix in some barbecue sauce and make pulled pork sandwiches, scatter the pork over pizza, or toss it into a sauce for pasta. And that’s just to start! Today I want my secret weapon to become your secret weapon. I’m showing you how to cook a pork shoulder — from choosing the meat to transforming it into a fork-tender meal that can last all week. (Image credit: The Kitchn) What to Buy?Look for pork shoulder or pork butt. Even though it’s called a “butt,” it’s actually part of the shoulder meat. (The actual rear end is called the ham!) Go for bone-in or boneless, whichever you prefer. Bone-in shoulders take a little longer to cook, but can make the meat more flavorful and succulent. Boneless cuts can be sliced into smaller chunks for easier handling and quicker cooking. I’ve done both many times and find bone-in and boneless fairly interchangeable. (Image credit: Emma Christensen) You can use this method to cook any size cut you want, but I usually go for four to six pounds boneless or four to seven pounds bone-in. This will give you roughly 10 cups of shredded meat, which is enough to feed a crowd or plenty for a week’s worth of meals. Cooking a pork shoulder takes an afternoon of your time, so I tend to roast as much as I can at once and freeze what I don’t think I’ll use right away for future meals. Slow-Cooking the PorkCooking a pork shoulder into heavenly succulence is practically fool-proof, but it does require time. The shoulder is a hard-working muscle and the meat is pretty darn tough. At a low, steady temperature, however, the gelatin in that tough shoulder melts and bastes the meat as it cooks. You can’t rush it. Put the meat in a Dutch oven or other heavy pot, pour in just enough liquid (broth, beer, or anything else) so the meat is partially submerged, then cover it and let the pork cook slowly in a low oven for a few hours. This is entirely hands-off time. The pork is done when it’s so tender that it literally flakes apart when you poke it with a fork and falls off the bone. What to Do with Pork ShoulderI said this was my secret weapon and I meant it. A few hours of labor upfront means some pretty darn incredible pork that will make almost any quick weeknight dish taste like it took hours to make. Depending on how you spice the pork, one single batch can be used in countless ways. Besides making straight-up pulled pork sandwiches, I add it to pasta sauces, frittatas, casseroles, and pizzas. Don’t forget about making tacos or enchiladas, steamed pork buns, or stir-fried rice — almost every cuisine has its own uses for shredded pork! I also freeze the pork in one-cup batches so I can easily thaw it for easy dinners down the road. I’ve listed a few other ideas below and some different spice blends at the end of the recipe. Do you regularly cook pork shoulder? What do you like to do with it?
(Image credit: Emma Christensen) More Ideas for Pork ShoulderWays to Use Pork ShoulderA pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals. Ingredients
Equipment
Instructions
Recipe NotesSlow-cooker variation: In a 5-quart or larger slow cooker, combine the meat, any vegetables, and liquid. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Storage: Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer. Spice combinations: |