Melted Pulled Pork (Slow Cooked Pork Shoulder)

An award-winning restaurant recipe for slow-cooked pulled pork made easy at home. It uses a unique herb-infused green salt dry brine, gentle applewood smoking on a gas grill, and a slow oven roast to achieve incredibly tender, juicy, and flavorful meat. Chef's tips: (1) Use bone-in pork butt (upper shoulder) instead of picnic ham because the fat is more evenly marbled throughout the muscle. (2) Be sure to follow the corrected green salt measurements in the video description (100g salt, 100g sugar, 25g garlic) rather than the graphic shown on-screen which had incorrect ratios. (3) Letting the meat cure uncovered in the fridge is essential to forming a dry, matte exterior called a 'pellicle', which acts like a magnet to absorb the applewood smoke.

• Time: 1800 min
• Servings: 8

Source: ChefChef

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