This is so simple it almost shouldn’t be allowed. But it is. Put a seasoned pork shoulder in a heavy pot, cover it tightly with a lid, and put it in a low oven (it can be as low as
As a rule, a bone-in pork shoulder will give you a better result, but they’re often sold boneless, and these work fine as well. This technique works with any size shoulder (it may be called pork butt or Boston butt at your grocery store or butcher’s). I usually plan on 8 ounces/225 grams per serving, so a 4-pound/1.8-kilogram bone-in shoulder will be enough for eight people. If you’re using a boneless shoulder, count on 6 ounces/170 grams per serving. Leftovers will keep for up to 5 days in the refrigerator and also freeze well, so I find that making extra is never a bad idea. A larger shoulder will need closer to 6 hours in the oven.
Give all surfaces of the pork a generous coating of salt. Put the pork in a Dutch oven or other large pot, cover it, and put it in the oven for 4 hours (or a little less for a boneless shoulder).
Remove the lid and check to see if it’s tender by shredding it with two forks. If it doesn’t pull easily, cover the pot and return it to the oven for another hour, or until it does.
If you’re in a hurry, you can cook the shoulder at
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