Pulled Pork

By Jddrm5

Slow roasted, seasoned and Sa-Vor-Y !!!

Ingredients

• Dry Rub
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp salt
• 1 tsbp ground pepper
• 1 tbsp paprika
• 1/2 cup brown sugar
• Brine Solution
• 1/2 cup salt
• 1/2 cup brown sugar
• 2 quarts cold water
• 2 bay leaves
• 3 tbsp dry rub mix
• 1 Whole boston butt

Preparation

Step 1

Mix all Dry rub ingredients together and store in an air tight container.

Brine:
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.

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 atleast 8 hours. ( A 2 gallon ziplock works well)
Then remove pork shoulder from brine solution, pat dry wih paper towels, place in a baking pan that is bigger than the shoulder by at least an inch in length and width and at least 3 inches deep. Sprinkle dry run onto the surface of the shoulder and massage in such that it adhere 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 in the middle rack. Insert a probe thermometer into the center or thickest part but not touching the bone. Monitor the temperature througout cooking. Do not remove from the oven until the center reaches 200 degrees. When it has reached 200 degrees, shut the oven off and let the roast cool for a couple hours before removing from the oven. If the pan is dry, cover the roast with foil to keep the moisture in. When temperature drops to 170 degrees or slightly lower, remove from the oven. Place on a large, clean work surface such as a cutting board, remove large sheet of crusted fat on the top. Pull apart with two-forks.
ENJOY