Pulled Barbecued Pork Shoulder

Preparation info

  • Serves

    four to eight

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The cut you want for this is pork shoulder—also known as Boston butt—preferably bone-in. Pork shoulder tastes terrible if you try to cook it quickly but responds with a wonderful texture and flavor if it’s smoked slowly. The expression “pulled” means that the meat is not sliced but torn from the bone. In the case of pork shoulder, it comes off in lovely long morsels, perfect for sandwiches, but not at all bad for a platter either. Tongs are the usual tool for pulling the meat from the bone,