Perfect Pulled Pork
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Ingredients
0 servings
1whole boston butt
Dry Rub
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1 tablespoonground cumin
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1 tablespoongarlic powder
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1 tablespoononion powder
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1 tablespoonchili powder
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1 tablespooncayenne pepper
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1 tablespoonsalt
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1 tablespoonground pepper
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1 tablespoonpaprika
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½ cupbrown sugar
Brine Solution
Sauce
Instructions
Dry Rub
Step 1
Mix well and store in airtight container.
Brine Solution
Step 2
Add salt and brown sugar to cold water. If you use table salt, you may have to start with boiling water to dissolve the salt, then add ice to cool the mix to room temperature. Then add bay laves and dry rub mix.
Sauce
Step 3
Add dry rub to pickle juice in a squirt bottle, dribble a small amount over the meat.
Pulled Pork
Step 4
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered - add water if necessary.
Step 5
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 an inch in length and width and at least 3 inches deep.
Step 6
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!
Step 7
Place baking pan uncovered in a 225-250º 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 use a higher temperature and do not remove from the oven until the center of the shoulder reaches 200º. This will take anywhere from 6 to 10 hours depending on the size of the shoulder.
Step 8
When the shoulder has reached 200º, 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.
Step 9
When the temperature drops to 170º or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, remove the bone and the large sheet of crusted fat on the top. Using either gloved hands (caution! it's still hot) or two large forks, begin pulling the meat. It should fall apart very easily.
Step 10
Store in small containers (1 to 2 pounds in each container). Freeze some for later use or share with friends.
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