How To Cook Pork Shoulder (Ultimate Barbecue Pork) Competition Style Barbecue Pulled Pork | Carnitas

   Do you like barbecue? Does some pulled pork sound good right about now? Are you still in Summer BBQ mode? Well, have I got the thing for you. Here's a versatile recipe that works in the oven, and on the grill. This recipe for Pork Shoulder, or Boston Butt, is one of the best recipes you'll find.  The easiest thing is, all you have to do is, add some dry rub, along with your favorite marinade, then set it, and forget it. Well....that is, until the timer goes off! For this recipe, you'll need:
                                                                 5 lb Pork Butt or (Pork Shoulder)
                                                                 1/4 Cup White Vinegar
                                                                 1/4 Cup Lemon Juice
                                                                 1/2 Cup Brown Sugar
                                                                 1 Tsp Coarse Salt
                                                                 3 Tbsp Honey
                                                                 1 Tsp Dark Soy Sauce
                                                                 2 Tbsp Light Soy Sauce
                                                                 4 Tbsp Brown Mustard
                                                                 3 Tbsp Onion Powder
                                                                 3 Tbsp Paprika
                                                                 1 Tbsp Dry Oregano
                                                                 1 Tbsp Allspice
                                                                 1 Tbsp Ground Cloves
                                                                 1 Tbsp Garlic Powder
First, you'll start by placing the pork in a container that's big enough to store it while rinsing it. The combination of white vinegar, and lemon juice with water, will remove the gamy scent, and clean the meat thoroughly. Here's a secret, you can also add in 1 tbsp of baking soda, that will remove any odors. Then, give it a thorough rinse under running water. Dump the remaining water, and pat dry using a few paper towels. Ideally, I left mine in the refrigerator overnight, after adding all the dry seasoning then, came in with some of the remaining wet ingredients, such as the soy sauces, and mustard, along with some honey. When leaving it to marinade overnight, you're allowing the moisture to escape, leaving you with a crispier skin, and burnt ends, or what they call, "bark."

Here's a pro-tip, if you want really crispy skin, you can boil the pork for 10 minutes, then, remove from pot, and pat dry (make sure it's cool enough to handle) then, poke holes through the skin, being careful enough not to pierce the fat layer, or the meat. You'll notice the skin seized up. That's a sign that it's pulling back. It isn't necessary to leave this overnight, but you can if you'd like. The important thing is to make sure it cools naturally before transferring it into the fridge.

If you want to skip this step, read on, from here. Boil the pork for 10 minutes, before piercing the skin, and applying any of the marinade. After you've let it cool, and poked the skin, apply the dry rub, along with wet ingredients, then, place it into the center of a preheated 250 F oven, fill the roasting pan with four to six cups of water, and let it gently roast, for 10 hours. Next, raise the heat to 275 F for an additional 5 hours, and remove from the oven. Now, let it rest, at least an hour while tented with aluminum foil. It really isn't necessary to wrap the pork, in between baking. Although, you may choose to go that route if you wish. I've done it both ways, and they each work.

After the hour has passed, place pork in a container where you can shred it, or pull it apart (removing the fat, for pulled pork sandwiches, or pork tacos, called:"carnitas." If making carnitas, you may want to add some Cumin, Anatto powder, a few dry Chilies such as, Anchote, Guajio and or, Chile de Arbol, but again, you decide.You also might want to consider having plenty of corn tortillas on hand with some diced onion and, cilantro mix. Oh yeah, and some of your favorite Salsa too! You can refer to my video for how to make Tomatillo sauce, if you're looking for Salsa Verde.
For pulled pork, all you need is some of your favorite bread(I used french rolls), and a drizzle of barbecue sauce, preferably, the one you made from my previous video recipe!

WATCH VIDEO BELOW FOR MORE INFO., TIPS & TRICKS!

I hope you've enjoyed my recipe for the ultimate barbecue pork, and learned how to cook pork shoulder, low and slow. On a side note, I've even roasted mine for up to twenty six hours, so if you want to go longer, just lower the heat to 225F and, you're set. Just make sure to add some more liquid if, it has reduced. Bon Appetit, enjoy, and see you in the next video recipe!