Pork Shoulder (Pork Butt)

Pork shoulder, often referred to as pork butt, is a flavorful and versatile cut of meat from the upper part of the pig’s shoulder. Despite its name, pork shoulder does not come from the rear of the pig; instead, it comes from the front shoulder area. This cut contains a good amount of fat and connective tissue, which makes it ideal for slow cooking methods such as braising, roasting, or smoking.

Ingredients To prepare

• 1 pork shoulder (pork butt), approximately 4-6 lbs (1.8-2.7 kg)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup chicken broth or apple cider
• 1/2 cup apple cider vinegar

How To Prepare

1. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper to make a dry rub.
2. Pat the pork shoulder dry with paper towels. Rub the dry rub all over the pork shoulder, ensuring it’s evenly coated. You can wrap the seasoned pork shoulder in plastic wrap and refrigerate it overnight for best results, but it’s not necessary if you’re short on time.
3. Place the pork shoulder in a slow cooker or a large Dutch oven. Pour the chicken broth or apple cider and apple cider vinegar over the pork shoulder.
4. If using a slow cooker, cook the pork shoulder on low heat for 8-10 hours or on high heat for 4-6 hours, until the meat is tender and easily shreds with a fork. If using a Dutch oven, preheat your oven to 300°F (150°C) and cook the pork shoulder, covered, for 4-5 hours, until tender.
5. Once the pork shoulder is cooked, remove it from the slow cooker or Dutch oven and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat or bone.

This Slow-Cooked Pulled Pork recipe yields tender, juicy pork with a delicious blend of spices, perfect for sandwiches, tacos, salads.