Perfect Slow-Roasted Pulled Pork Shoulder

Steps

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1. 1
   Combine salt, sugar, minced garlic, and chopped fresh thyme leaves in a large bowl, stirring until evenly distributed.
   ▶ ≈0:38
2. 2
   Rub the green salt mixture thoroughly onto the pork shoulder, ensuring all sides are well-coated, and massage gently into the meat to help it adhere.
   ▶ ≈1:14
3. 3
   Place the seasoned pork in the refrigerator, uncovered, for at least 2 hours, preferably 24 hours.
   ▶ ≈1:50
4. 4
   Prepare your grill for smoking by removing one of the grates to expose the direct heating elements.
   ▶ ≈2:29
5. 5
   Place a smoker chip box directly on the exposed grates and fill it with 2 to 3 heaping handfuls of soaked applewood chips.
   ▶ ≈2:42
6. 6
   Turn the burner under the smoker box to high and set the other burners to low or off, maintaining an internal temperature between 275-325°F (135-163°C).
   ▶ ≈3:07
7. 7
   Place the cured pork shoulder on the side of the grill where the burners are off, close the lid, and maintain the temperature between 275-325°F.
   ▶ ≈3:20
8. 8
   Smoke the pork for 45 minutes, then add another round of wood chips and smoke for an additional 45 minutes.
   ▶ ≈3:33
9. 9
   Preheat your oven to 300°F (150°C).
   ▶ ≈3:57
10. 10
    Transfer the smoked pork shoulder to a roasting pan, cover with parchment paper, then tightly wrap the pan with two layers of aluminum foil.
    ▶ ≈4:09
11. 11
    Roast in the oven for 4 to 6 hours at 300°F, flipping the pork after 3 hours to ensure even cooking.
    ▶ ≈4:21
12. 12
    Check for doneness: the shoulder blade should pull out easily, and the meat should be tender enough to pull apart with tongs.
    ▶ ≈5:35
13. 13
    Allow the cooked pork shoulder to rest for 30 minutes.
    ▶ ≈6:00
14. 14
    Carefully break down the pork into large, chunky shreds, mixing the meat with its rendered fat and pan juices.
    ▶ ≈6:13