Grandma's Easy Pulled Pork
ID: 80cf8bb6...
An incredibly simple and melt-in-your-mouth pulled pork recipe passed down from Grandma. By stuffing bone-in pork shoulder with garlic and slow-roasting it, you get rich, savory meat that easily shreds for sandwiches, tacos, or stews.
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🍳 Cooking Flow
Stuff the pork shoulder with peeled garlic cloves and season generously with salt and pepper. → Bake uncovered at 450°F for 30 minutes to brown the exterior. → Add water to the pan, cover tightly with foil, and roast at 325°F for 2 to 3 hours. → Shred the tender pork and serve as desired.
Cooking Steps
Brief Cooking Order
Stuff the pork shoulder with peeled garlic cloves and season generously with salt and pepper. → Bake uncovered at 450°F for 30 minutes to brown the exterior. → Add water to the pan, cover tightly with foil, and roast at 325°F for 2 to 3 hours. → Shred the tender pork and serve as desired.
Introduction
An incredibly simple and melt-in-your-mouth pulled pork recipe passed down from Grandma. By stuffing bone-in pork shoulder with garlic and slow-roasting it, you get rich, savory meat that easily shreds for sandwiches, tacos, or stews.
Step 1
Prepare a 5-pound bone-in pork shoulder (Boston butt).
Step 2
Using a paring knife, make several small slits all over the pork roast and slide the peeled garlic cloves inside the slits.
Step 3
Generously season the entire roast with salt and black pepper on all sides.
Step 4
Place the pork roast in a baking pan that fits the roast snugly to prevent juices from evaporating too quickly.
Step 5
Bake uncovered in a preheated oven at 450°F (230°C) for 30 minutes to get a nice brown seal on the outside.
Ingredients List
Important Notes
Using a bone-in cut of pork shoulder adds extra rich flavor to the final dish, and the bone will slide right out when fully cooked.
Be sure to use a baking pan that isn't too large; a snug fit prevents the roasting liquids from evaporating.
Tightly covering the pan with foil traps the steam, ensuring the pork stays juicy and shreds easily.
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