Slow Roasted Pork Shoulder

Hard to do better than some slow-cooked pork for your tacos. Here’s a fool-proof recipe.

1/4 cup BBQ chicken rub
3 lbs. boneless pork shoulder or butt

I make the rub in a big batch. It keeps in the cupboard forever, and I use it for lots of things. Slow-roasted pork is one. Unwrap the pork, and sprinkle the rub over. Toss in a bowl to coat evenly, then discard any that does not stick to the meat. Cover and refrigerate at least five hours, or overnight.


When you are ready to cook the pork, preheat the oven to 250 F. Remove the salted meat from the bowl, leaving any accumulated liquid behind.


Transfer to a suitable pan, and place in the oven.


After about an hour, fat will begin to melt and accumulate in the pan. Remove from the oven, and use a tablespoon to baste the meat with the melted fat. Continue like this, basting every hour or so, until the meat becomes tender enough to pull apart with a fork, about five hours total.

pullpork4 pullpork5

Remove the pan from the oven, and allow the meat to cool until you are able to handle it.


Using two forks, have at the meat, tearing it into shreds. I usually incorporate any fat and juices that are in the pan.

pullpork7 pullpork8 pullpork9

That’s it. Keep the meat warm while you heat your tortillas. Make sure to finish every taco with freshly minced white onions and cilantro!

This entry was posted in Entrees, Meat on by .


David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.