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Side photo of Slow Roasted Pork for pulled pork sandwiches. Mean Green Chef
5 from 3 votes

Slow Roasted Pulled Pork

Our Slow Roasted Pork Shoulder is perfect for any get together! Roasted low and slow in the oven till the skin is shatteringly crisp and the meat is melt in your mouth porky bliss!

Category Dinner, Lunch
Cuisine American
Keyword pulled pork
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 12 people
Author Mean Green Chef


  • 1 8-12 lb whole bone-in, skin-on pork shoulder
  • Kosher sea salt


  1. Generously salt the pork roast with coarse Kosher sea salt, place back in the fridge up to 2 days. (optional but increases flavor) 

  2. Adjust oven rack to middle position and preheat oven to 250°F/121°C. Line a baking sheet with heavy-duty foil and set a wire rack on top. Place in the oven and roast until the until you can insert a fork with no resistance, about 8 hours in total.

    Side photo of Slow Roasted Pork for pulled pork sandwiches. Mean Green Chef
  3. Once the pork is cooked pull it from the oven and tent with foil, allow it to rest for 1-2 hours. Then increase the oven to 500°F/260°C, return the pork to the oven and roast until the skin is crackling and crisp. Remove from the oven and allow it to rest for 20 minutes, then shred the meat from the bone with 2 forks. 

    Overhead photo of Slow Roasted Pulled Pork in a gray Dutch Oven with sandwich off the the side in the background. Mean Green Chef

Recipe Notes

  • Safely store leftover pork in the refrigerator 3-4 days.
  • To freeze, package in flat heavy-duty freezer bags then wrap in heavy-duty foil. Will store safely 6-8 months depending on how well it's been packaged.