Shredded Pulled Pork - Rombauer Vineyards
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Shredded Pulled Pork

joy of cooking Pulled Pork

Prep Time:

10 Minutes

Cook Time:

180 Minutes

Total Time:

190 Minutes

Pairs well with...


  • One 4 pound boneless pork shoulder butt or blade roast
  • Southern BBQ dry rub
  • 2 tablespoons rendered fat or vegetable oil

1Step 1

  • To give the pork a smoky flavor, use smoked salt in the rub, or replace half of the paprika with smoked paprika.
  • Trim off and reserve the excess fat from one 4-pound boneless pork shoulder butt or blade roast

2Step 2

  • Rub the roast with dry rub of your choice
  • The meat can be cooked at once or wrapped in 2 layers of foil and refrigerated for up to 24 hours.
  • Position a rack in the center of the oven. Preheat the oven to 325 degrees.

3Step 3

  • Heat a Dutch oven (or other heavy ovenproof pot large enough to hold the meat) over medium heat.
  • Add the reserved pork trimmings and render until you have 2 tablespoons of fat.
  • Alternatively, use 2 tablespoons of rendered bacon fat or vegetable oil.

4Step 4

  • Add the meat and brown well on all sides. Cover the pot tightly with a lid or foil, transfer to the oven, and bake until the meat is tender enough to be shredded with a fork, 3 to 31/2 hours.

5Step 5

  • Transfer the roast to a large baking dish or platter and skim the fat from the pan juices.
  • Shred the meat with a fork and mix together with the pan juices.
  • Dress and serve.

Pairs well with...

We'll cheers to that

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