Learn restaurant secrets for making award-winning slow-cooked pulled pork shoulder at home with this easy step-by-step guide. Stick around til the end for ideas to turn it into sandwiches, bahn mi, and tacos. Click to save 15% off your first order with Porter Road
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*Melted Pulled Pork (Slow Cooked Pork Shoulder)*
Ingredients
Green Salt:
•200g (1c) salt
•200g (1c) sugar
•50g (10 cloves) garlic, minced
•5-8g (3T) thyme leaves
Pork:
•7-8 lb (3.5 kg) bone-in pork butt (upper part of the pork shoulder)
Smoking and Finishing:
•2-3 heaping handfuls of soaked medium-sized wood chips (applewood recommended)
•Parchment paper
•Aluminum foil
Instructions
1. In a large bowl, combine salt, sugar, garlic, and chopped thyme leaves. Stir until the ingredients are evenly distributed.
2. Rub the salt mixture onto the pork butt, ensuring all sides are well-coated, massaging the salt into the meat to help it adhere.
3. Place the seasoned pork in the refrigerator, uncovered, for at least 2 hours, preferably 24 hours.
4. To prep for smoking, remove one of the grates from your grill to expose the direct heating elements.
5. Place a smoker chip box directly on the exposed grates. Fill the box with 2-3 heaping handfuls of soaked applewood chips.
6. Turn the burner under the smoker box to high and set the other burners to low or off to maintain a temperature of 275-325°F (135-163°C).
7. Place the cured pork shoulder on the side of the grill with the burners turned off then close the lid and maintain a temperature between 275-325°F (135-163°C).
8. Smoke the pork for 45 minutes, then add another round of wood chips and smoke for an additional 45 minutes.
9. Preheat oven to 300°F (150°C).
10. Transfer the smoked pork shoulder to a roasting pan, cover wiith parchment paper, then tightly wrap the pan with two layers of aluminum foil.
11. Roast in the oven for 4-6 hours, flipping the pork after 3 hours to ensure even cooking.
12. Check for doneness: the shoulder blade should slide out easily, and the meat should be tender enough to be pulled apart with tongs.
13. Allow the cooked pork shoulder to rest for 30 minutes.
14. Carefully break down the pork into large, chunky shreds, mixing the meat with its rendered fat and juices.
CHAPTERS:
0:00 Intro and curing the pork shoulder
2:40 Smoking
4:03 Oven cooking and quality meat that tastes good
6:45 Smoked pork sandwich
7:22 Smoked pork bahn mi
8:08 Smoked pork taco
🎧MUSIC:
EPIDEMIC SOUND
#pulledpork #meltedpork #porkshoulder
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28 Comments
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Dear Chef Lagerstrom, thank you for this video. My own process is similar – next butt will use your “green salt”. It was a surprise that you did not mention internal temp. Until now, my process kept the final internal temp hovering near 205 – and that is where I have less free time. So, thanks for the simplicity.
Succulent af
Anyone know anything about the theory of taste? Like what spices taste like what and what spices go good in what. And of course, why. Like the theory of it.
So I added to my set of "kitchen tech I buy because of BL videos" with the smoker box (I got a nice cast iron one from Canadian Tire that did the job) Then I followed the recipe. Amazing.. Best pork shoulder ever. Family loved it. Thank you so very much for your content. I watch and make something regularly and it always turns out next level good.
Hi Brian, you make it look so easy!! I've had pulled pork from a private supermarket owner and did enjoy it, but please believe me, yours looks more delicious!!!
Been a plant based eater for the last 2 years, but still love every video !!!
Stop. STOP. JUST STOP! I'm drooling on the keyboard. 😛
Dry brining is the best. I use it on everything. Chicken, beef, pork, duck, fish, etc.
when i do pork butt i usually do the knife work to remove the bone first. basically doubles the surface area and significantly cuts down on the cook time, though getting that bone out while its raw is certainly a feat. got the method from chuds bbq.
I smoke meats heavily and because of your channel started cooking more and the two meeting a crossroads has been huge for me. Good video Brian! Looking forward to your cookbook!
Is there ever a time when you absolutely, positively, do not want to cook anything for dinner? Excluding reservations , what do you make then?
Awesome video Brian! Do you have suggestions for anyone who doesn't have access to a smoker OR a grill? I only have an oven and an airfryer, but I really, really want to make something like this. Please help a brother out!
can you modify the recipe forus that don't have the option to smoke it, but can sous-vide and cheat with liquid smoke?
So, for all of us without grills can we just add the additional 45 minutes in the oven?
I was today years old when I learned I could smoke on my bbq. Didn’t know those things existed. Awesome!
I can’t believe you just raw dogged that tortilla.
Pulled pork?
Yeah, i also crancked my hog this morning
quarter up 5 or 6 onions…quarter up 3 or 4 apples..of course deseed and de stem them. rub your pork down with your favorite rub. layer the roaster with a bed made up from the apples and onions..plop your shoulder roast on top. pour in a cup of beer and a cup of apple juice…seal tight with alluminum foil. cook on 250 for 8-10 hours or so depending on how big the shoulder is. i have had them take up to 12 hours or so to hit the 200 mark internal.
pull the skins off the apples. most of them will be off already or easily come off. discard the skins. seperate the apple and onions from the liquid. reserve the liquid to use on your pork and you willl use some of the liquid to make your sauce. you can make the sauce a couple of different ways. blend up the apples and onions with some of the liquid and mix it in with your pulled pork. its fuggin amazing…you can also take some of your favorite bar b q sauce and mix it with the onions and apple mixture. its fuggin amazing as well.
Hey, Bri, how would you change this up for beef? I could probably fake it from here, but I'm wondering if there's something non-obvious…
0:30 "I prefer the butt"….reading you loud and clear, big guy. Loud and clear.
Why don't you do a PULLED chicken sandwich video, I couldn't find one in your PAST videos🤔
Hey Bri! Looks and I'm sure it tasted delicious 😋
A tip for home cooks (Bri please don't take this comment as a criticism) if you don't have access to a BBQ/Grill/Smoker – add your chosen piece of pork to a Slow Cooker/Croc pot, with a small amount of liquid of your choosing i.e. Red Wine, White Whine, Cider, or even just Water etc etc. Throw in some aromats of your choice i.e. any combination of finely chopped onion, garlic, chilli, fresh or dried herbs or whatever you like, a stock cube and cook for as many hours on high or low, until the pork is pull apart tender. Ok it won't have the same smoky notes as Bri's method but it'll be lovely. And as an added bonus you can use the cooking liquid and meat juices, to make a lovely gravy, after skimming off any excess fat, and thickening it with some corn flour/corn starch or gravy granules. 🙂❤❤
down with Dems fake candidate K Harris. BOOOOO!
I've never had Thyme leaves come off nicely like in videos. You try that and the stems just break at every node.
Hey Bri, how would you adjust the snoking/oven time for a 3lb boneless butt?
I make a mean pulled pork (chicken) recipe, and its budget friendly because i use drums sticks… Season to your drums to your will but use mesquite charcoal. Grill chicken until all the fatty skin turns to crispy flavor layer, delicious as is but then i put a cook safe deep pan. Bbq sauce layer then i add all the drum then i top off with a more bbq sauce then a big splash if beer because your grilling and you literally have one in hand. Rake your leftover coals to one half of the grill, place dish on the rack of cold half and cover lets sit and return in two beers(30-45)minutes rotate and tug on a bone if the meat falls off its ready, if not crack another cold one… Umm when ready pull off all the bones and nibble on them cus your hungry already and theres tasty scraps,. But what remains is self shredded chicken dancing in its own smokey juices and bbq sauce and . Slam on a burger bread, tortilla, hot dog bun, bed of corn chips
No dance at the end, video is unwatchable
I’m so trying this recipe! Thank you for sharing this butt 😂♥️🐷🌮