Oven-Roasted Pulled Pork

Pat shoulders dry. Mix all dry rub ingredients together. Coat each shoulder with yellow mustard as a binder, then apply the rub generously on all sides. Place uncovered on sheet pans in the fridge overnight (8–12 hrs). This deeply seasons the meat and dries the surface for better bark.

Preheat oven to 275°F. Place each shoulder fat-side up in a roasting pan or deep foil pan. Pour the vinegar and broth/juice into the bottom of each pan (split evenly). Add Worcestershire and liquid smoke to the liquid. The liquid should NOT touch the meat — it creates a braising environment and becomes your finishing sauce.

Cover each pan tightly with a double layer of heavy-duty foil, crimping edges to seal. Roast at 275°F for approximately 8–10 hours (~1 hour per pound). Internal temp target: 205°F. Do NOT open the foil for the first 6 hours.

After 8 hours, carefully peel back foil and probe the thickest part. You're looking for 203–207°F and a probe that slides in like butter. If not there yet, re-cover and continue in 30-minute increments.

For crispy bark: remove foil, increase oven to 350°F, roast uncovered 15–20 min until exterior darkens and crisps. Watch carefully.

Remove from oven. Tent loosely with foil and rest 30–45 minutes. Save ALL pan juices — this is liquid gold.

Using two forks or gloved hands, shred the pork. Discard bones and large fat chunks. Strain pan drippings, skim excess fat, pour defatted juices back over pulled meat and toss. Season to taste with additional salt or vinegar.

Divide into meal-sized portions with generous pan juices in each container.

Fridge (use within 4–5 days): airtight containers.
Freezer (3+ months): press flat in freezer bags, remove air, label with date. Flat bags stack and thaw faster.