> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Lard Braised Pulled Pork — No Vegetable Oil, No Shortcuts - URL: https://thefoodiekitchen.net/lard-braised-pulled-pork/ - Published: 2026-03-31T10:30:00.000Z - Updated: 2026-09-15T04:23:11.000Z - Description: Pulled pork braised in lard low and slow until it falls apart — the authentic fat that keeps the pork moist from start to finish. - Author: Savannah Ryan - Tags: MAHA Recipes Pulled pork braised in lard is the American South meeting ancestral fat cooking. The lard renders and enriches the pork shoulder during the long cook, producing meat that is deeply flavoured, moist throughout, and impossible to achieve with vegetable oil. Traditional Southern pulled pork was always cooked over hardwood coals with rendered pork fat — the industrial shortening era changed that. This recipe returns to the original principle. ## Pork Shoulder: The Right Cut Pork shoulder — also called pork butt or Boston butt, confusingly — is the ideal cut for slow braising and pulling. It is heavily marbled with fat and interspersed with collagen-rich connective tissue. Over 6-8 hours of low heat, the fat renders, the collagen converts to gelatin, and the muscle fibres relax enough to pull apart easily. A leaner cut like loin will dry out and shred unevenly. Shoulder is the only cut worth using. ## Dry Rub vs Wet Brine A dry rub applied the day before cooking gives the salt time to penetrate deep into the meat, seasoning from the inside out. A wet brine achieves the same but adds moisture. For braised pulled pork, a dry rub is the stronger choice — the braising liquid provides all the moisture the meat needs, and the dry rub's spices form a bark on the surface during the initial high-heat sear. ## Serves 8 · Prep 20 min · Cook 8 hours Serves 8 Prep 20 min (+ overnight dry rub) Cook 8 hours ### Ingredients - 2kg pork shoulder, bone-in - 3 tbsp lard - Dry rub: 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp cayenne - Braising liquid: 200ml apple cider vinegar, 200ml chicken stock, 1 onion sliced, 4 garlic cloves ### Method 1. Combine dry rub ingredients. Coat pork shoulder all over. Refrigerate uncovered overnight. 2. Preheat oven to 150°C. Heat lard in a large Dutch oven over high heat. 3. Sear pork shoulder on all sides until deeply browned, 3-4 minutes per side. 4. Add braising liquid ingredients. The liquid should come 2-3cm up the sides of the meat. 5. Cover tightly and cook in the oven for 7-8 hours until the meat registers 95°C internally and falls apart easily. 6. Rest uncovered for 30 minutes before pulling with two forks. 7. Reduce the braising liquid in a saucepan and pour over the pulled meat. ## Oven vs Slow Cooker vs Smoker The oven method produces excellent pulled pork with reliable results. The slow cooker is the most hands-off — cook on low for 10-12 hours. The smoker is the gold standard for flavour, adding wood smoke to the complexity of the braised fat — use hickory or applewood and cook at 120°C for 10-12 hours, wrapping in butcher paper at the stall (around 75°C internal). All three methods produce good pulled pork; the fat you use matters more than the cooking vessel. Frequently Asked Questions What wood to use for smoking? Hickory is the traditional Southern choice — strong smoke flavour that pairs well with pork. Apple and cherry are milder and sweeter. Avoid mesquite for long cooks as it can become bitter. How long does pulled pork keep? Refrigerated for 4 days. Frozen for 3 months. Freeze in portions with some of the braising liquid to keep it moist when reheated. What to serve with pulled pork? Coleslaw (dressed with apple cider vinegar rather than mayonnaise made with seed oil), pickled jalapeños, soft rolls, and corn on the cob are the classic accompaniments. Shop This Recipe Fatworks Pasture-Raised Lard Pure lard from pasture-raised pigs for tortillas, tacos, and wok cooking. [Get on Amazon →](https://www.amazon.com/dp/B011YMC8P2?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor World Cuisine Six continents of seed oil free cooking in one book — 20 global dishes in their original ancestral fats. [Get on Amazon →](https://www.amazon.com/dp/B0DSL3XJDC?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Related Recipes - [Lard Birria Tacos](https://thefoodiekitchen.net/lard-birria-tacos/) - [Beef Stew in Ancestral Fat](https://thefoodiekitchen.net/beef-stew-fat/) - [Smash Burgers in Tallow](https://thefoodiekitchen.net/smash-burgers/) - [What Is Tallow?](https://thefoodiekitchen.net/what-is-tallow/) Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) - [Best Dutch oven](https://thefoodiekitchen.net/best-dutch-oven-fall-cooking/) **Related guides:** [Hawaiian Lomi Lomi Salmon](https://thefoodiekitchen.net/lomi-lomi/) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)