How to roast a pork shoulder for fabulous pulled-pork sandwiches & tacos!

Recipe notes:

*I roasted a 4 pound pork shoulder, which was the perfect size for my dutch oven. This made enough for 2 big meals for my husband and I, as well as some pork to spare. If you want to make a larger batch, roast a 7 pound shoulder in a large roasting pan for about 4 hours. This will make enough pork for at least 2 big meals serving 4 people.

*After roasting, you will have a slightly crunchy layer of fat seasoned nicely with the S/P.  You can discard this, but I like to use a fork to scrap a bit of it into the shredded pork for extra flavor – yum!


  • 1 boneless pork shoulder (4 pounds)
  • Coarse S/P
  • 1/2 cup water


Preheat oven to 450 degrees. Using a sharp knife, score the fat (not the meat) in a diamond pattern. Season generously with coarse S/P. Place pork, fat side up, in a dutch oven or roasting pan with 1/2 cup water. Roast uncovered until some fat has rendered, about 30 minutes.

Remove pan from oven and reduce the temperature to 350 degrees. Tightly cover with a lid or foil. Cook until meat is very tender, about 2 hours. When cool enough to handle, remove fat from top of roast and shred meat, discarding any large pieces of fat.

Pulled-pork sandwiches (serves 4)

Combine 2 cups pulled pork with your favorite barbeque sauce. Place on a toasted bun and top with easy coleslaw. To make easy coleslaw, simply shred 1/2 head green cabbage and 1 large carrot. Mix with 1 tbsp. apple cider vinegar and 1 tbsp. olive oil.

Pulled-pork tacos (serves 4)

Heat a dash of olive oil in a large skillet over medium. Add 1 chopped garlic clove, 1 small onion, and 2 tbsp. chopped chipotle peppers in adobo. Season with S/P and cook until onion is soft, about 15 minutes. Add 2 cups pork and cook until warm. Serve in tortillas with cilantro, chopped white onion, and avocado.

Recipes adapted from Martha Stewart Food Everyday