I bought a pork shoulder Monday, cut it in quarters, and have been slow cooking pulled pork for dinner this week. Still got one chunk left for tomorrow.

The recipe I've been doing is

-buy BBQ salt packet at store, use as a rub.
-braise the meat
-marinate in root beer
-cook until internal temp is 180s

And it's been good, but I want the real misc cooks to tell me how to take it to the next level.

Use a handheld electronic beater to pulverize the meat after its cooked

On a smoker the ideal internal temp is 195-205 so maybe try that as see if it's more tender.

What temp is your oven set to?

You could also try cooking it in a pressure cooker which will be much quicker and also very tender.

Use 1tsp of salt per pound of meat, as far in advance of the actual cook as you can to let it dry brine.

Don't bother with the root beer, it won't penetrate the meat. If you have a BBQ rub sold by Killer Hogs, Kosmos Q, Heath Riles, or Meat Church locally (walmart or Ace Hardware usually a good spot), that would be the best option. If you have a lot of spices in the house, you could make your own rub. Meathead's "Memphis Dust" is one of the best readily available rub recipes.

I would cook at 225-250 range in the oven, and keep it dry at first with a catch pan below it. Wrap it in foil to let it braise in the later stages of the cook after it reaches about 165F or so. I would cook it to at least 200F to emulate the texture of pulled pork the way that its made on a smoker.

^^per my bf.

Boston butt is the best for pulled pork.

imagine listening to a white liberal on how to cook pork.. just rope and jbol.imagine listening to a white liberal on how to cook pork.. just rope and jbol.imagine listening to a white liberal on how to cook pork.. just rope and jbol.

He's not a liberal.

jbol.jbol.jbol.