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Easy Pork Shoulder

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    Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.
    Everyday Food, April 2010
    • Prep Time 10 minutes
    • Total Time 5 hours, plus cooling
    • Yield Makes 8 to 10 cups
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    Ingredients

    • 1 boneless pork shoulder (7 pounds)
    • Coarse salt and ground pepper
    • 1/2 cup water

    Directions

    1. Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.

    Cook's Note

    How to store: Refrigerate shredded meat in airtight containers, up to 3 days, or freeze in 2- or 3-cup portions, up to 3 months. If desired, reserve fat and render by cooking over low heat until mostly liquid. Strain and refrigerate; use in place of oil.

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