How to Cook (And Shred) a Pork Shoulder for Pulled Pork

Notes

Slow-cooker variation: In a 5-quart or larger slow cooker, combine the meat, any vegetables, and liquid. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.

Storage: Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.

Ingredients

4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in)
1 tablespoon kosher salt
1 1/2 tablespoons freshly ground black pepper
1 to 3 tablespoons mixed spices or dry herbs (see Recipe Notes)
1 medium yellow onion, chopped (optional)
1 medium carrot, chopped (optional)
3 stalks celery, chopped (optional)
4 cloves garlic, smashed (optional)
1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids
2 to 4 tablespoons liquid smoke (optional)
1/4 to 1/2 cup barbecue sauce (optional)

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