Pulled Pork

Estate Dinners

Pulled Pork

The Strategy:

We are transforming an inexpensive, heavily marbled cut of meat into meltingly tender perfection through the pure magic of low, slow heat. By aggressively seasoning the exterior with a complex, earthy dry rub and steaming the pork for hours under a tight foil seal, the fat renders slowly, bathing the meat in its own juices. Drizzling balsamic vinegar over the crust before roasting provides a sharp, caramelized acidity that cuts through the extreme richness of the shredded pork.

Serves: a crowd | Total Time: 15 minutes to prep and several hours to roast

Ingredients

For the spice rub

2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon coarse black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon paprika

For the pork

1 (4- to 6-pound) pork shoulder or butt or 1 (5- to 7-pound) bone-in roast
½ cup balsamic vinegar

Ingredients arranged: a massive raw pork shoulder roast, garlic powder, chili powder, kosher salt, coarse black pepper, dried oregano, dried thyme, paprika, a bottle of balsamic vinegar, and a heavy roasting pan around a marble prep board.

Instructions

Preheat your oven to 325°.
Mix garlic powder, chili powder, salt, pepper, oregano, thyme, and a tablespoon of paprika.
Rub the pork shoulder all over with this mixture.
Place the seasoned pork onto a rack coated with vegetable oil spray inside a large roasting pan, fat side up.
Drizzle on balsamic vinegar.
Cover with aluminum foil and place into the oven. Roast until the meat is very tender and falls off the bone, about 6 to 7 hours depending on the size of the roast. Insert a fork. If the meat falls apart, you’re ready to go.
Use 2 forks to shred the pork, removing any excess fat and bone.
Add the shredded meat back into the pan with the juices.
Serve with your favorite barbecue sauce.

Thing to Note:

Thing to Note:

A cook's hands using two large steel forks to tear and shred a massive, roasted, incredibly tender pork shoulder, revealing steaming, juicy meat beneath the dark caramelized crust.

Thing to Note:

If you plan to eat your pulled pork early in the afternoon, you can cook your roast overnight. Cook it on 275° for about 1 ½ hours per pound. The pork needs to reach a temperature of 200° for proper pulling!

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

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The Heart of the Table

Serving a massive mountain of pulled pork is the culinary equivalent of throwing open your front door. It’s impossible to be formal or guarded when you’re piling steaming, deeply savory meat onto a soft bun. This is the food of large gatherings, summer celebrations, and loud, joyful chaos.

8 guests gathered around the table laughing, eating, and drinking cold beers in a North Carolina Estate dining patio. A massive roasting pan filled with steaming Pulled Pork and stacks of buns anchors the center of the joyful feast.

Neighborly Grace

THE PRESENTATION: Bring the entire roasting pan, filled with the shredded pork and all its glorious juices, directly to the center of the table. Flank it with stacks of soft brioche buns, crisp coleslaw, and several different bottles of regional barbecue sauce so guests can customize their own plates.
THE POUR: The rich, fatty pork and the sweet/spicy dry rub demand a bright, highly carbonated beverage to cleanse the palate. Keep zinc tubs filled with ice-cold Mexican Coke, spicy ginger beer, and light, crisp lagers within easy reach of the table.
THE VIBE: Casual, generous, and entirely self-serve. This is a meal designed to feed a crowd with minimal effort from the host, allowing you to actually enjoy the party you threw.

Chef’s Recommendations

Beans with the Pork: Souped-Up Baked Beans
The Southern Classic Side: Skillet Cornbread & Cinnamon Butter
The Southern Sweet Finish: Summer Peach Pie
The Pitcher for the Crowd: Tropical Margarita Bar

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Pulled Pork

Pulled Pork

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps