Barbecue aficionados know that a low temperature and long hours are the key to pork shoulder tender enough for pulling. If you don’t have a backyard smoker, the low-and-slow approach also works well in the oven. Check out Chowhounds’ advice on spicing, temperature, and timing, and how to make use of all that flavorful rendered pork fat.

Photo by Chowhound member Rubee

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