This is based on a Fine Cooking recipe, and it turned out great. We’re not huge pulled-pork fans here at Feral Cooks because it’s so much work, but the results were worth the effort. Don’t skip making the spicy vinegar, because it really adds to the pork’s overall flavor when serving.
For the best results, the roast will need to sit coated with mustard and spices for 12 hours, so plan ahead for this. You’ll also need some type of a rack that fits inside whatever pan in which you’re going to roast the roast.
This pork is perfect for tacos, sandwiches, or even as a pizza topping.
What you’ll need for the vinegar:
Note that maybe half this amount is going to be enough.
- 2 cups cider vinegar
- 2T kosher salt (that’s a ton of salt!)
- 2T crushed pepper
- 1T ground black pepper
What to do for the vinegar:
Put all the ingredients in a jar. Cover it and shake vigorously to mix all the ingredients. Set aside until needed.
What you’ll need for the pork:
- 6.5 lb pork shoulder roast, trimmed of excess fat
- 3T dijon mustard
- 0.33 cups brown sugar, packed
- 3T kosher salt (again, that’s a ton of salt. 2T seems plenty)
- 2T smoked paprika
- 1T chili powder
- 1t coarse-ground black pepper
- 1t garlic powder
- Pickles and red onions for sandwiches (optional)
What to do for the pork:
Pat the roast dry with paper towels and place it on a sheet of plastic-wrap large enough to completely wrap the roast. Spread the mustard evenly on all sides of the roast. Don’t be afraid to use your hands to do this.
In a small bowl, mix the brown sugar, salt, paprika, chili powder, crushed pepper and garlic powder. Use your fingers to coat all sides of the pork with the mixture. Don’t forget the bottom. Wrap the pork tightly in the plastic wrap and set it on a plate. Refrigerate for at least an hour, but overnight is better.
When ready to cook, set your oven to roast and heat it to 325 degrees F. If your oven doesn’t have a roast function, just set it to bake. Line a shallow baking vessel with foil, making sure to run it up the sides, too. Put a rack inside the baking pan, and spray a bit of cooking spray on it for easier cleanup. Unwrap the roast and place it on the rack.
Roast (or bake) the roast uncovered for about 4 hours. After the 4 hours, carefully wrap the roast in a double layer of aluminum foil and return it to the oven. Continue roasting until an instant-read thermometer reads 190 degrees F at the thickest part of the roast. This may take about an additional 2 hours, but check it every 30 minutes so it doesn’t overcook. Obviously, if you use a smaller roast, the cook-time will have to be reduced.
When the roast is done, remove it from the oven and let it sit, still wrapped, for 30-60 minutes. When it’s ready, unwrap it and shred it with two forks.
For the sandwiches pictured, slice the bun and pour a little of the vinegar mixture on the bottom half. Add the shredded pork, and pour some of the vinegar mixture over it. Add the red onion slices and sliced pickles. Adding a little mayo to the inside of the bun top is really good for these sandwiches. Top the sandwich and enjoy!