Gordon Ramsay's Pulled Pork Recipe
Pulled pork like this doesn’t just happen—it’s all about patience, the right seasoning, and a slow cook that turns tough meat into something incredible!The cut matters. Pork shoulder is the best choice because the fat melts down as it cooks, keeping the meat tender.A dry rub needs time to work, so I always coat the pork a day ahead and let it sit in the fridge overnight.Basting with its own juices throughout the cook keeps it from drying out, so don’t skip that, people!Once the meat is fork-tender, resting it before shredding allows the juices to settle back in, making every bite rich and moist.A final toss in its own drippings is a lil' extra thing but pays dividends on your palet!
Ingredients
- 4 lb Pork Shoulder also known as Pork Butt
- 2 tbsp Liquid Smoke
- 1/2 cup Dark Brown Sugar
- 3 tbsp Kosher Salt
- 1 tbsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
Instructions
- Preheat your oven to 300°F.
- Combine dark brown sugar, kosher salt, chili powder, garlic powder, onion powder, and black pepper in a bowl.
- Rub the dry mixture all over the pork shoulder, covering every inch.
- Let it sit at room temperature for about 30 minutes.
- Place the seasoned pork in a roasting pan.
- Pour the liquid smoke over it evenly.
- Cover the pan tightly with foil.
- Roast in the oven for 4 to 5 hours, until the pork is tender and easily pulled apart with a fork.
- Remove the pork, shred it with forks, and mix it with your favorite barbecue sauce.
- Serve on buns or with coleslaw.
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