PARSLEY PULLED PORK

By Beefman-2

PARSLEY PULLED PORK

Ingredients

• 10 TO 15 LB PORK SHOULDER
• INGREDIENTS ARE PER LB
• 1/2 TBSP BROWN SUGAR
• 1/2 TBSP BLACK PEPPER
• 1/2 TBSP GROUND MUSTARD
• 1 TSP ONION POWDER
• 1 TSP GARLIC POWDER
• 1/2 TSP SALT
• DUST PARSLEY

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN SHAKER, PLACE REMAINING RUB IN AIR TIGHT CONTAINER FOR FUTURE USE

TRIM PORK ROAST, CUT INTO 1/4'S, SEASON WITH RUB COVERING PORK TOTALLY.

PLACE INTO TUPPERWARE CONTAINER COVER AND INTO FRIDGE OVER NIGHT.

REMOVE PORK ROAST FROM FRIDGE, PLACE INTO OVEN SAFE DISH, PLACE ON COUNTER, PREHEAT OVEN TO 350 F

PLACE PORK ROAST IN OVEN, COOK TILL AN I.T. OF 190 - 200 F AND IS TENDER ENOUGH TO PULL APART WITH A FORK.

REMOVE FROM OVEN, SET ON STOVE TOP FOR 10 MINUTES, THEN SHRED, SERVE ON HAMBURGER BUNS WITH YOUR FAVOURITE BBQ SAUCE