Grandma’s Easy Pulled Pork Recipe (Melt-in-Your-Mouth!)

Ingredients

• 5 lb Pork Shoulder (Boston Butt) (bone‑in, trimmed)
• 2 tbsp Kosher Salt (coarse)
• 2 tsp Black Pepper (freshly ground)
• 10 each Garlic Cloves (large, peeled)
• 0.75 cup Water (room temperature)

Instructions

1. Preheat Oven

   Set the oven to 450°F (232°C) and let it fully preheat.

   Time: PT10M

   Temperature: 450°F

2. Prepare the Pork

   Using a paring knife, make shallow slits all over the pork shoulder. Insert a garlic clove into each slit (cut large cloves in half if needed). Generously season the entire roast with kosher salt and freshly ground black pepper, rubbing it into the cuts.

   Time: PT2M

3. Sear at High Heat

   Place the seasoned pork in the roasting pan, fat side up, and roast uncovered at 450°F for 30 minutes until a deep golden‑brown crust forms.

   Time: PT30M

   Temperature: 450°F

4. Add Liquid and Slow‑Roast

   Remove the pan from the oven, carefully pour in 3/4 cup of water (or broth). You may cover the pan loosely with foil if you like. Reduce the oven temperature to 325°F (163°C) and continue roasting for 2 ½ hours, or until the meat is tender and easily pulls away from the bone.

   Time: PT2H30M

   Temperature: 325°F

5. Rest and Shred

   Remove the roast from the oven and let it rest for 5 minutes. Using two forks, pull the meat apart until it falls off the bone and forms fluffy strands. Taste and adjust seasoning if needed.

   Time: PT10M

Nutrition Facts

Calories

500

Protein

45 g

Carbohydrates

0 g

Fat

30 g

Fiber

0 g