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15Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 7 lb. boston butt (or pork shoulder, bone-in with a layer of fat on the bottom)
- 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
- 1/2 cup salt
- 1/2 cup brown sugar
- 2 qt. cold water
- 2 bay leaves
- 3 Tbsp. dry rub
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Reviews(6)
Karen L. a year ago
Delicious and super easy. The only thing I changed was to use homemade chicken broth in the crockpot instead of water.
PAUL SPIRN 5 years 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 Novakova 5 years 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 6 years ago
I have used original seeds and grind them.
Cumin came out very strong and I did not use the full amount !!
Mj Sal 8 years ago
Best ever! Instant victory at the table, made my dinner of the weekend a success among friends 😎😎😎
Leanne Leeks 8 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.