Your Recipe

Crispy Pulled Pork Shoulder

Ingredient Amount Calories
Black pepper 4.6g 12kcal
Pork, fresh, shoulder, whole, separable lean only, raw 2721.558g 4028kcal
Salt, kosher 73g 0kcal
Sugars, granulated 50g 194kcal

Recipe Instructions:

6 pounds bone-in, skin on pork shoulder
1/4 cup granulated sugar
1/4 cup kosher salt
2 teaspoons coarse black pepper
BBQ Sauce (optional)

Using a sharp knife, cut the skin on your pork shoulder into a crosshatch pattern, leaving about an inch of space between the cuts. Be sure to slice through the layer of fat below the skin, but not into the meat.
Whisk sugar and salt together and rub all over pork shoulder. Allow the shoulder to sit in the refrigerator, uncovered, for at least 24 hours and up to 72.
Before cooking, rub black pepper all over the pork shoulder and allow it to sit out at room temperature for 1 hour to come up to temperature.
Pre-heat oven to 275°F. Place shoulder in a roasting pan and cook until the internal temperature reaches 180° F to 190° F -- about 6 hours. Once it reaches this temperature, remove it from the oven and crank the oven up to 500° F.
Cook, rotating every 5 minutes, until skin is blistered, crispy, and deeply golden brown -- about 15 minutes.
Remove the shoulder from the oven and allow it to sit for 20 minutes. After 20 minutes, remove the layer of crispy skin and chop it roughly.
Pull meat away from the bones and shred it using a fork. Toss cracklings in with meat, season to taste, and pile onto a bun.
Mixing with barbecue sauce is optional, but delicious. Get a recipe for homemade barbecue sauce here https://food52.com/blog/10485-how-to-make-all-natural-barbecue-sauce-from-scratch
If you want to cook this shoulder on your grill, just place it over indirect heat (on a gas grill this means turning on the burners on one side and off on the other, and on a charcoal grill it means piling the coals on one side). Place a disposable aluminum drip pan under the shoulder to avoid flare-ups. Make sure your grill doesn't exceed 300° F or go below 150° F. Cook until internal temp is 180° F to 190° F, roughly 6 hours.

Nutrition Facts
Portion Size 285 g | ml
Amount Per Portion 423
1771
kcal
kilojoules
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6.7g 34%
Sodium 3078mg 134%
Total Carbohydrate 5.3g 2%
Dietary Fiber 0.1g 0%
Sugar 5g
Protein 53g 107%
Vitamin D 0mcg 0%
Calcium 40mg 3%
Iron 3.4mg 19%
Potassium 934mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Vitamins
Nutrient Amount DV
Vitamin A 5.567 mcg 1%
Thiamin [B1] 2.406 mg 201%
Riboflavin [B2] 0.856 mg 66%
Niacin [B3] 11.64 mg 73%
Pantothenic acid [B5] 2.244 mg 45%
Vitamin B6 1.131 mg 67%
Cobalamin [B12] 2.286 mcg 0%
Floate [B9] 13.686 mcg 0%
Vitamin C 2.177 mg 2%
Vitamin D 0 mcg 0%
Vitamin E 0.005 mg 0%
Vitamin K 0.753 mcg 1%
Betaine 0.041 mg 0%
Choline 0.052 mg 0%
Carbohydrates
Nutrient Amount DV
Total carbohydrate 5.3 g 2%
Sugars 5 g 10%
Dietary fiber 0.1 g 0%
Carbohydrate 0.3 g 0%
Net carbs 0.3g
Aminoacids
Nutrient Amount DV
Alanine 3.103 g 0%
Arginine 3.308 g 0%
Aspartic acid 4.941 g 0%
Cysteine 0.678 g 0%
Glutamic acid 8.334 g 0%
Glycine 2.528 g 0%
Histidine 2.126 g 0%
Isoleucine 2.492 g 0%
Leucine 4.272 g 0%
Lysine 4.786 g 0%
Methionine 1.41 g 0%
Phenylalanine 2.125 g 0%
Proline 2.143 g 0%
Serine 2.198 g 0%
Threonine 2.431 g 0%
Tryptophan 0.675 g 0%
Tyrosine 1.856 g 0%
Valine 2.887 g 0%
Minerals
Nutrient Amount DV
Calcium 40.19 mg 3%
Copper 0.28 mg 31%
Fluoride 0.16 mcg 0%
Iron 3.37 mg 19%
Magnesium 57.94 mg 14%
Manganese 0.09 mg 4%
Phosphorus 550.48 mg 44%
Potassium 934.26 mg 20%
Selenium 80.34 mcg 146%
Sodium 3078.29 mg 134%
Zinc 8.55 mg 78%
Other
Nutrient Amount DV
Water 197.644 g 0%
Ash 2.797 g 0%