Pulled Pork

Ingredients (serves 15)

  • 2 T. brown sugar
  • 2 T. kosher salt
  • 2 T. fresh ground black pepper
  • 1 T. paprika
  • 6 lbs. bone-in pork shoulder [butt], skin removed
  • 1/4 cup dijon mustard
  • green onions or chives for garnish


grill, tongs, electric roasters


  1. Combine the brown sugar, salt, pepper, and paprika in a small bowl and blend well. Cut pork into 1 – 2 lb. pieces, trimming off excess fat. Rub the pork with the mustard, and pat on the seasoning mixture.
  2. Heat a propane or charcoal grill to medium-high heat.
  3. On the grill, sear the pork on both sides for 5 minutes a side. Place the seared pork into an electric roaster set at high heat [350-400 degrees]. Cook for 2 – 4 hours, depending on how much pork you have, until the meat is tender enough to pull apart with a fork. To serve 100, you will need two full size [18 qt. “turkey”] electric roasters.
  4. Remove the pork from the roaster and shred piece by piece. Return the shredded pork to the juices in the roasting pan, skimming off any fat from the top as the pork rests.
  5. Garnish with mint leaves, minced fennel fronds, green onions or chives.

This recipe is adapted from Sean Brock’s cookbook Heritage.