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.

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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.

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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!