• Megan Sullivan

Fall-Apart Roasted Pork Shoulder

Not only is this one of my favorites but it is also a family favorite. It is the perfect easy make ahead meal to have leftovers for the week.


We serve this as pulled pork sandwiches with coleslaw and bbq sauce or we make pork tacos or one of my favorites, I serve the pork over roasted sweet potatoes and a fried egg over-easy!






What to buy? When you are at the grocery or butcher, get a whole Pork Shoulder or Pork Butt (Bone in and Skin on).



Ingredients


Pork Shoulder or Pork Butt ( I generally do 8-10lbs)

Pork Rub - Get your favorite rub (mine is:

1/2 cup of water


Directions

  1. Preheat oven to 450°F.

  2. Generally rub the entire pork shoulder/butt (skin included). Place pork skin side up in a roasting pan (I use this All-Clad one). I put 1/2 cup of water in the bottom of the pan.

  3. Roast at 450°F. for 20 minutes then turn the heat down to 250°F.. I put the pork in before bed and take it out when I wake up to make it easy.

  4. Roast for 8-10 hours until the middle of the roast registers apron 180°F and you can "pull" the pork into shreds.

  5. Enjoy!!!

Want to use the Instant Pot -

Same Ingredients - supers simple


1. Brown Pork Shoulder: Heat Instant Pot using "Sauté More" function. Pat dry pork shoulder, then season. Add 2 tbsp (28g) unsalted butter or olive oil in the pot and then gently add the pork shoulder.

2. Brown each side for 5 minutes.

3.Time to Cook: Add 1//2 cup of water then add your pork shoulder/butt. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release. After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.

5. Let rest for 15 minutes then shred.