Yummy Pulled Pork

Beth June 1, 2015 1 Comment

Yummy Pulled Pork

1 whole Boston butt pork roast- I get a 8-10 lb roast at Fareway.

Dry Rub Mix

• 1 T ground cumin
• 1 T garlic powder
• 1 T onion powder
• 1 T chili powder
• 1 T cayenne pepper
• 1 T salt
• 1 T ground pepper
• 1 T paprika
• 1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution

• 1/2 cup salt
• 1/2 cup brown sugar
• 2 quarts cold water
• 2 bay leaves
• 3 T dry rub mix

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.

Other things I use to make it easy 🙂

• 1 2 quart Ziploc bag
• 1 3inch deep disposable roasting pan- I buy these at Costco because I make pulled pork often
• Probe digital thermometer with an alarm function- I bought mine at WalMart

Pork shoulder preparation:                                                       I

Rinse the pork and place in a 2 quart Ziploc bag, pour in the brine solution until the shoulder is completely covered. Place the bag in a large bowl and refrigerate for at least eight hours.  I do this first thing in the morning.  Before bed, remove pork from brine solution and pat dry with paper towels, place in disposable roasting pan. Sprinkle dry rub onto the surface of the pork and massage so that the rub adheres to the surface of the pork. Coat all sides. Make sure the fat layer on the pork 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 pork roast, but not touching the bone.  Do not remove from the oven until the center of the shoulder reaches 200 degrees.  When I put my roast in at 9 pm it usually reaches 200 degrees around 3 pm the next day.  My oven shuts off after 12 hours, so in the morning I turn the oven off and back on, so it won’t shut off when I don’t notice.  When the pork has reached 200 degrees, shut off the oven and let the roast rest for a couple of hours before removing from the oven. Cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees, remove from the oven. Place on a large cutting board, and remove the sheet of crusted fat on the top. Pull apart with two forks.  It will pull apart very easily. Your house will smell amazing during the baking process.  Enjoy!