Perfect Pulled Pork

Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • DRY RUB
  • 1 tablespoon(s) Cumin
  • 1 tablespoon(s) garlic powder
  • 1 tablespoon(s) Onion Powder
  • 1 tablespoon(s) Chili Powder
  • 1 tablespoon(s) Cayenne Pepper
  • 1 tablespoon(s) Salt
  • 1 tablespoon(s) Ground Pepper
  • 1 tablespoon(s) Paprika
  • 1/2 cup(s) brown sugar
  • BRINE SOLUTION
  • 1/2 cup(s) Salt
  • 1/2 cup(s) brown sugar
  • 2 quart(s) Cold Water
  • 3 tablespoon(s) Dry Rub Mix
  • 2 Bay Leaves
  • 4-7 pound(s) Pork Shoulder or Boston Butt

Preparation

  1. Brine Solution:
  2. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.


  3. Pork shoulder preparation:
  4. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!
April 2012

This recipe is a personal recipe added by cramsham and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Perfect Pulled Pork Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy