Melted Pulled Pork (Slow Cooked Pork Shoulder)
ID: 08352be1...
An award-winning restaurant recipe for slow-cooked pulled pork made easy at home. It uses a unique herb-infused green salt dry brine, gentle applewood smoking on a gas grill, and a slow oven roast to achieve incredibly tender, juicy, and flavorful meat.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep and cure: Mix the green salt dry brine, coat the pork butt thoroughly, and refrigerate uncovered for 24 hours to develop a pellicle. → Smoke: Smoke the pork shoulder using indirect heat on a gas grill with soaked applewood chips at 275-325°F (135-163°C) for 1.5 hours. → Slow-roast: Wrap the pork tightly in parchment paper and foil, then bake in a preheated oven at 300-315°F (150-157°C) for 4-5 hours, flipping once halfway. → Shred & Serve: Ensure the bone pulls out easily, rest the meat for 30 minutes, and shred it into large chunks directly in its own savory juices.
Cooking Steps
Brief Cooking Order
Prep and cure: Mix the green salt dry brine, coat the pork butt thoroughly, and refrigerate uncovered for 24 hours to develop a pellicle. → Smoke: Smoke the pork shoulder using indirect heat on a gas grill with soaked applewood chips at 275-325°F (135-163°C) for 1.5 hours. → Slow-roast: Wrap the pork tightly in parchment paper and foil, then bake in a preheated oven at 300-315°F (150-157°C) for 4-5 hours, flipping once halfway. → Shred & Serve: Ensure the bone pulls out easily, rest the meat for 30 minutes, and shred it into large chunks directly in its own savory juices.
Introduction
An award-winning restaurant recipe for slow-cooked pulled pork made easy at home. It uses a unique herb-infused green salt dry brine, gentle applewood smoking on a gas grill, and a slow oven roast to achieve incredibly tender, juicy, and flavorful meat.
Step 1
Prepare a 7-8 lb bone-in pork butt. It is preferred over picnic ham due to its better intramuscular fat marbling.
Step 2
Make the 'green salt' dry brine by combining salt, sugar, minced garlic, and finely chopped fresh thyme leaves in a bowl. Mix until evenly incorporated.
Step 3
Generously coat and massage the green salt mixture onto all sides of the pork shoulder, ensuring complete coverage.
Step 4
Place the seasoned pork shoulder onto a wire rack set inside a sheet pan. Refrigerate uncovered for at least 2 hours, preferably 24 hours, to cure the meat and develop a sticky surface (pellicle).
Step 5
Prepare your gas grill for smoking. Remove one grate, place a smoker box filled with 2-3 handfuls of soaked applewood chips directly over the unlit burner, and heat the unexposed burners to high to get the chips smoldering.
Ingredients List
Important Notes
Use bone-in pork butt (upper shoulder) instead of picnic ham because the fat is more evenly marbled throughout the muscle.
Be sure to follow the corrected green salt measurements in the video description (100g salt, 100g sugar, 25g garlic) rather than the graphic shown on-screen which had incorrect ratios.
Letting the meat cure uncovered in the fridge is essential to forming a dry, matte exterior called a 'pellicle', which acts like a magnet to absorb the applewood smoke.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...