Pulled Pork

Steps

• Prep: Combine the rub ingredients and pat all over the pork shoulder, pressing it in. Cover and refrigerate.
  ⏱ Start 480 min timer

  Tip: An overnight rest lets the salt penetrate deeper into the meat, seasoning it through rather than just on the surface.

• Prep: Heat the oven to 135°C (275°F).
• Cook: Place the shoulder fat-side up in a roasting pan, pour the vinegar into the bottom, cover tightly with foil, and roast until the internal temperature reaches 93-96°C and a fork twists in with no resistance.
  ⏱ Start 300 min timer

  Tip: Expect a long stretch where the temperature seems to stall, often somewhere in the 65-75°C range — that's evaporative cooling from the surface, a normal and expected part of the process, not a sign to raise the heat.

• Rest: Rest, still covered, before shredding.
  ⏱ Start 30 min timer
• Shred: Remove any bone and large fat pockets, then shred the meat with two forks. Toss with some of the accumulated juices and BBQ sauce if using.