Pork Shoulder

By polloazul

If needed, add some of the rendered fat to keep it moist and store it , tightly covered, in the refrigerator. Reheat it in a low oven (250 F) before using.

Ingredients

• 3 lb boneless pork shoulder
• 1/4 c kosher salt
• 1/4 c sugar

Preparation

Step 1

Mix the salt and sugar together and rub all over pork shoulder, wrap in plastic, and leave in fridge for at least 6 hours but no longer than 24 hours.

Heat oven to 250F

Put pork shoulder into oven for 6 hours, basting it with the rendered fat every hour.

Take out of oven and let it rest for 30 minutes prior to shredding meat.

Shred meat using 2 forks and enjoy!