American · Dinner · All year
Pulled Pork
4.6 · community
20m
Prep
420m
Cook
Easy
Level
520
Energy
The patience dish: pork shoulder taken low and slow to 95°C, where collagen surrenders completely and the meat pulls into smoky threads.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Shoulder — bone-in if possible
Cabbage — slawed
3 steps
Method
1
Rub the shoulder and rest overnight, uncovered, in the fridge.
480 min — timer available in cooking mode
2
Smoke or oven-roast at 135°C until the internal temperature reaches 95°C and a probe slides in like warm butter — 6–8 hours. There is a stall around 70°C; wrap in foil to push through it, or simply wait it out.
420 min — timer available in cooking mode
Why this works
Not 74°C — 95°C. Pulled pork is the one meat you deliberately "overcook": that's where collagen becomes gelatin.
3
Rest 45 minutes wrapped. Pull with forks, splash with vinegar, season, and pile onto buns under slaw.
45 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Crusty bread or buttered rice
A sharp green salad
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
520
kcal
42g
protein
18g
carbs
30g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Understand it
Lessons behind this dish
Keep exploring
Related