Perfect Pulled Pork

KEVIN AND AMANDA(8)
PAUL SPIRN: "Cut of pork The best piece of meat for this pulle…" Read More
15Ingredients
50Minutes

Ingredients

US|METRIC
  • 7 pounds boston butt (or pork shoulder, bone-in with a layer of fat on the bottom)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • 1 tablespoon ground pepper
  • 1 tablespoon paprika
  • 1/2 cup brown sugar
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 quarts cold water
  • 2 bay leaves
  • 3 tablespoons dry rub
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    Reviews(8)

    PAUL SPIRN 10 months ago
    Cut of pork The best piece of meat for this pulled pork recipe is a 4 to 7 pound whole Boston butt—but I used 1.5lb pork shoulder. Make sure your pork shoulder has a layer of fat on the bottom. Roasting Pan Use a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. Brining Bag I used a 2 gallon ziploc bag. A 7lb butt will need something larger. Meat Thermometer A digital thermometer with an alarm works best. Dry Rub Ingredients 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 1/2 cup brown sugar Cover and set aside. Brine Solution Ingredients 1/2 cup salt 1/2 cup brown sugar 2 qts cold water 3 tbsp dry rub mix 2 bay leaves Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine. Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag, cover with brine solution and refrigerate 12-24 hours. Roasting Preheat oven to 250F. Remove from the brine solution, place in the roasting pan, pat dry and cover thickly with rub mixture.. Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone. Cook uncovered until meat temp is 200F; a 7lb butt will take 12 hours; the 1.5lb shoulder took 4 hours. Turn off the oven, cover meat to keep it from drying out, and remove from the oven when the temp drops to 170F. Then pull the meat apart. It can be refrigerated or frozen, and served with or without a prepared sauce.
    Yoanna N. a year ago
    We used neck instead of shoulder because we didn't have 12 hours for it to roast, but after half that time meat was falling apart. A bit too spicy at first, but after a while it evened out. Great recipe!
    Paul 2 years ago
    I have used original seeds and grind them. Cumin came out very strong and I did not use the full amount !!
    . 2 years ago
    Doesnt come out the how it's described . Had to finish it in the crockpot and it still took 4 plus hrs. No need to brine either unless it's a wild boar
    Hi Audrey 3 years ago
    This turned out great , the instructions were really good Since this was the first time for me making pulled pork Was well worth the planning 2 days before the day you Want to eat it and my family loved
    Mj Sal 4 years ago
    Best ever! Instant victory at the table, made my dinner of the weekend a success among friends 😎😎😎
    Leanne L. 4 years ago
    People who don't usually like pork raved about how juicy and tasty this recipe was.i will be passing this recipe on to a few people.
    Pamela C. 4 years ago
    I have used this recipe over and over and it comes out perfect every time. I make a short cut barbecue sauce with bottled bb and seasoned rice vinegar (1/2 to 1 cup) diced onion (1 small) and liquid smoke ( I TBS). Cook in small sauce pan. I serve with my creamy ,tart slaw and New England baked beans. Of course the rolls must be toasted onion. Yum !!!

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