Barbeques have a few staples you absolutely need: a grilled chicken, burgers, and of course Perfect Pulled Pork. This recipe demonstrates how good low and slow cooking can be, with the pork literally falling apart at a mere suggestion and being as juicy as possible. Perfect Pulled Pork does take a time commitment to make but once you stack this flavorful meat on top of a bulkie roll with barbeque sauce, you’ll know it was worth it.
IngredientsFor the dry rub: • 1 tablespoon ground cumin • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 tablespoon chili powder • 1 tablespoon cayenne pepper • 1 tablespoon salt • 1 tablespoon ground pepper • 1 tablespoon paprika • 1/2 cup brown sugar, packed For the brine solution: • 1/2 cup salt • 1/2 cup brown sugar, packed • 8 cups water, cold • 3 tablespoons dry rub mix • 2 bay leaves For the pork: • 6 pounds pork shoulder
Starting the night before cooking, combine the ground cumin, garlic powder, onion powder, chili powder, cayenne pepper, 1 tablespoon of the salt, pepper, and the 1/2 cup of the brown sugar together to make the dry rub.
In a large pot, combine the 1/2 cup of salt, 1/2 cup of the brown sugar, the cold water, the dry rub mix, and the bay leaves.
Add the pork shoulder to the brine.
Cover the pot and store it in the fridge for at least 8 hours and up to overnight.
The morning of, remove the pork from the brine and pat it dry.
Preheat the oven to 225 degrees F.
Place the meat into the deep roasting pan (an absolute necessity for this recipe).
Start rubbing the dry rub all over the meat. Ensure that you put plenty of rub and massage it really well.
Put the pork uncovered into the oven on the middle rack, and cook until the internal temperature of the meat is 205 degrees F and it falls apart easily, about 12 hours. The high temperature is necessary for the uniquely tender texture.
Remove the meat from the oven and let it rest 1 hour 30 minutes- 2 hours.
With two large forks, shred the meat. It will fall apart and should not take you long.