Slow-roast pork shoulder with Hawaiian Alaea Sea Salt, then finish with Smoked Sea Salt and pan juices for tender pulled pork.
Flour & Herbs recipes
Slow-Roasted Pulled Pork with Alaea and Smoked Sea Salt
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Prepare the pork. Heat the oven to 300°F (150°C), conventional. Pat the pork shoulder dry and rub with the Alaea salt and black pepper. Spread the sliced onion in a snug Dutch oven, add the water and set the pork on top. Use a lid that seals tightly.
- Roast until it pulls apart. Cover and roast for 4–5 hours, checking after 3 hours. Keep a little liquid in the bottom, adding hot water if the pan is drying out. The pork is ready when a fork twists easily and the meat separates with little resistance; it often reaches 195–205°F (90–96°C) at this stage. If still firm, continue covered in 30-minute intervals.
- Rest and prepare the juices. Transfer the pork to a board, loosely cover and rest for 20 minutes. Skim the excess fat from the cooking liquid, keeping the onion and flavorful juices. Resting makes the meat easier to handle and shred.
- Shred and season. Pull the pork apart with two forks, discarding large pieces of fat. Toss with the cider vinegar, Smoked Sea Salt and enough pan juices to make the meat moist without pooling liquid. Taste before adding more salt. Serve warm.
Estimated nutrition: 430 calories per serving (1/8 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use pork shoulder and a heavy Dutch oven with a tight lid. Allow 4–5 hours for roasting plus resting; a thicker shoulder may take longer.
Cooking tips
Pull-apart tenderness matters more than the clock. Keep liquid beneath the pork and add the smoked salt after cooking so you can control the final seasoning.
Serving ideas and variations
Serve in rolls, over rice or beside slaw. Mix in enough cooking juice to moisten the meat without making sandwich bread soggy.
Storage and reheating
Refrigerate in shallow containers with some pan juices within 2 hours. Use within 3 days or freeze. Reheat covered with a little additional liquid. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).