The Melaniff Family Cookbook

Pulled Pork

From Saveur Magazine, it calls for brining a skin-on, bone-in pork shoulder and then cooking it 8 hours, until it falls off the bone.


4 Gallons Cold Water

4 C Kosher Salt

4 C Sugar

1 (8 - 10 Lb) Pork Shoulder, skin-on, bone-in 


½ C White Vinegar

2 T Tabasco

2 T Sugar

1 T Kosher Salt

1 T Black Pepper


To make pork: Pour water into a large stockpot or heavy plastic bucket. Add salt and sugar and stir until dissolved. Place pork in brine and set in a cool place to soak for 8 to 12 hours, or overnight.

Drain pork, rinse, then pat dry with paper towels. Preheat oven to 350 degrees.


Place pork, fattiest side up on a rack in a roasting pan. Pierce the skin (avoid piercing meat) all over with the tip of a sharp knife. Roast for 5 hours, then reduce temperature to 300 degrees and roast another 3 hours. Allow pork to rest for 20 minutes. Carve, pull apart or chop mea, and serve with sauce.


For sauce: Mix vinegar, Tabasco, sugar, salt and pepper in a small bowl. Serve sauce with pork on soft white buns with coleslaw. Makes 10 servings.


Note: If you have a relatively small container to use for brining, you may use 3 gallons wayer, 3 cups of salt and 3 cups sugar. That would be enough to cover the meat.