Slow-roasted pulled pork shoulder (whole30)

An American pork dish built on whole ingredients.

Servings: 6
Active time: 30 min
Total time: 6 h 30 min

Organic sourcing

Pork shoulder is worth sourcing organic if possible due to animal welfare concerns. Apple cider vinegar is low-residue, so the organic upgrade is modest here.

Ingredients

• 1.5 kg pork shoulder, bone-in
• 2 tbsp extra-virgin olive oil
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1 cup chicken stock (ideally homemade)

Method

1. Preheat your oven to 150°C (300°F).
2. In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried thyme, sea salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, ensuring it is thoroughly coated.
4. Heat the olive oil in a large oven-proof pot over medium-high heat.
5. Sear the pork shoulder on all sides until browned, about 5 minutes per side.
6. Remove the pot from the heat and add the apple cider vinegar and chicken stock around the pork.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Roast the pork shoulder for about 6 hours, or until the meat is tender and easily shreds with a fork.
9. Carefully remove the pork from the pot and shred using two forks before serving.

Notes

• For added flavor, marinate the pork overnight in the spice rub.
• Pair with a simple coleslaw or roasted vegetables for a complete meal.
• Leftovers can be stored in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.