At
Spragg’s Meat Shop, we belive that proper pork deserves proper recipes. This
Perfect Pulled Pork recipe from Kevin and Amanda is tender, juicy, mouthwatering
and absolutely delicious. Impress your friends with this slow roasted, seasoned
and savory pulled pork.
Ingredients
•
1 (4-7 pound) whole pork shoulder (bone in with a
layer of fat on the bottom)
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 tbsp ground pepper
•
1 tbsp paprika
•
½ cup brown sugar
Brine Solution
•
½ cup salt
•
½ cup brown sugar
•
2 qts cold water
•
2 bay leaves
•
3 tbsp dry rub mix
Instructions
For the Dry Rub
1
Mix well and store in an airtight container.
For the Brine
Solution
1
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
1
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.
2
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. 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! Place baking pan uncovered in a 225 degree F 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 remove from the oven until the center of the shoulder
reaches 200 degrees.
3
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) then 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. Place on a large, clean
work surface such as a cutting board, and remove the large sheet of crusted fat
on the top. Pull apart with two forks, it will pull apart
very easily. Serve for friends and family!