You guys - I'm not joking when I say this pulled pork recipe is THE BEST.
Someone shared this recipe on my Facebook news feed, so we tried it one weekend.
We ended up sharing some, freezing some, and eating some.
Win-win-win all around!
1 (4-7 pound) whole boston butt
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
½ cup brown sugar
½ cup salt
½ cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix
For the Dry Rub:
Mix well and store in an air tight container.
For the Brine Solution:
Add salt to cold water and stir very well until all the salt is dissolved. Add the brown sugar, dry rub, and bay leaves. Stir well to combine.
Pork shoulder preparation:
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.
Remove pork shoulder from brine solution. Pat dry with paper towels. Place in roasting pan that is bigger than the shoulder.
Sprinkle dry rub onto the surface of the shoulder and massage so 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 (don't touch the bone if using a bone-in pork shoulder).
Monitor the temperature throughout cooking. 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), 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.
Pull apart with two forks, it will pull apart very easily.