General
Low-temperature oven pork shoulder that can be shredded with forks.
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Serving suggestion; the method below slow-cooks pork in a home oven.
6 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Tips, changes and questions from people who cooked this recipe.
Preheat a conventional oven to 150°C / 300°F. Mix seasonings and rub them over the pork. Set in a snug casserole and add water around it.
Cover and roast about 4–5 hours, checking every hour after the first 2 hours and adding a little hot water if dry. Continue until a fork twists easily in the meat; shoulder commonly reaches around 90–95°C / 195–203°F for pulling, well above its minimum safe temperature.
Check the thickest center with a thermometer, away from any fat pocket. If tender early, remove; if still resistant after 5 hours, cook longer rather than serving tough pork.
Rest for 20 minutes, then remove excess fat and shred with two forks. Mix with barbecue sauce and a little defatted cooking liquid to moisten.
Serve hot. Divide leftovers into shallow containers and refrigerate within 2 hours; reheat to 74°C / 165°F. Active preparation and long unattended oven time are listed separately.
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