Succulent Shredded Pork

Succulent Shredded Pork


1 5-pound pork shoulder, bone-in, not tied, and untrimmed
freshly ground black pepper


Preheat oven to 400 degrees. Season all sides of pork with salt and pepper. Place the pork, fat side up, on a rack in a roasting pan. Roast pork for 30 minutes. Reduce oven heat to 250 degrees and continue to cook for 6 1/2 hours. Remove from oven and cool completely. Remove pork from pan and using two forks, shred all of the meat. Makes approximately 3 pounds of meat. You could also do this on a smoker barbecue that has temperature control.

OPEN FACE BARBEQUE PORK SANDWICHES: Add your favorite barbecue sauce to shredded pork and heat in pan on stove. Place barbecued pork mixture on hamburger buns and enjoy! Slider buns work perfect too!

PORK FAJITAS: Slice 1/2 each of a red, yellow, and orange pepper into julienne strips. Slice 1/2 of a red onion. Sauté peppers and onion in butter until golden. Add shredded pork, your favorite salsa, and 1/2 cup Riesling. Heat thoroughly and serve with soft warm flour tortillas. Add your favorite condiments: lettuce, tomatoes, avocado slices, chopped olives, shredded cheese, or what Natalie loves, ranch dressing. And Voila!

Ellena's Notes

I feel so guilty about this recipe because it is just tooooooo easy! It’s great as a main course with garlic mashed potatoes and fresh asparagus spears and even better that you will have enough left over to make the “best ever” barbecue pork open face sandwiches. My only hope is that you try it and love it as much as we do!

This pairs wonderfully with our Rosé of Malbec or our Mike's Reserve Red.

Eat Simple, Eat Well, Ellena