Delight your senses with our tantalizing recipe for Tender Pulled Pork, featuring the exceptional Campo Grande Ibérico Pork Shoulder. This culinary masterpiece promises to captivate your taste buds with its succulent texture and rich, savory flavor profile. Slow-cooked to perfection, the pork shoulder becomes tender and juicy, effortlessly falling apart with each forkful. Whether served as a hearty main course or piled high on sandwiches, tacos, or sliders, this pulled pork is sure to impress. Embark on a culinary journey as you savor the melt-in-your-mouth goodness of this exquisite dish, destined to become a favorite among family and friends alike.

Recipe for Tender Shoulder Picnic Pulled Pork

Ingredients:

• 1 large Campo Grande Ibérico Pork Shoulder

• Coarse salt, to taste

• Freshly ground black pepper

• Fresh herbs (optional)

• 1 garlic clove

• 4-5 dried bay leaves

• 2 cups (for pulled pork)

Preparation:

1. Preheat your oven to 350°F.
2. Rinse the shoulder picnic thoroughly under cold water and pat it dry with paper towels.
3. Using a sharp knife, score the skin of the roast diagonally to create a diamond or square pattern.
4. Rub the skin generously with coarse salt, ensuring it penetrates into the cuts. Sprinkle with black pepper and fresh herbs if desired.
5. Place the roast on a baking sheet, skin side up.
6. Drizzle olive oil over the skin and massage gently to distribute evenly. Pour the white wine, bay leaves, and garlic on the baking sheet.
7. Cover the roast with aluminum foil and bake in the preheated oven for Pulled pork, maintain the same temperature and cook for 50minutes to 1h per pound.
8. After the initial cooking time, remove the aluminum foil and increase the oven temperature to 450°F.
9. Continue baking the shoulder uncovered for an additional 30 minutes, or until the skin turns golden brown and crispy, and the internal temperature reaches  205°F for pulled pork.
10.  Remove the shoulder from the oven and let it rest for pulled pork, allow it to rest for 1 hour.