Pulled Pork
GoogleServings: 4-6
Ingredients:
- boneless pork shoulder (shoulder blade): 2 to 3 pounds
- kosher salt: 1 tablespoon per pound of meat, plus more for seasoning after cooking and resting
- black peppercorns (whole): 3 to 4 whole ones or adjusted as needed according to taste preference
- dried thyme: 1 teaspoon, crumbled or in a tea ball infuser for convenience
Directions:
Preheat your oven to 225°F (107°C). Pat the pork shoulder dry and season generously with kosher salt. Place it on top of a roasting rack in a pan or directly onto the smoker grate.
Season liberally inside out, including over the fat cap for flavor infusion during cooking. Wrap tightly in aluminum foil and let rest at room temperature to ensure even seasoning absorption.
Related Products:
🥓 Pork
🌽 Corn
🌿 Thyme
