PULLED PORK

PULLED PORK
 PHOTO: Karen's Kreative Cooking

 

1 whole boston butt
 

Dry Rub
 2 tbsp ground cumin
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tbsp chili powder
 2 tbsp cayenne pepper
 2 tbsp salt
 2 tbsp ground pepper
 2 tbsp paprika
  1 cup brown sugar
Mix well and store in an air tight container.

Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
1 Tbsp. Liquid Smoke
2 bay leaves
3 tbsp dry rub mix

Add salt to cold water and stir very well until all the salt is completely dissolved. Add  brown sugar, 3 tbsps. dry rub, and bay leaves and stir well to combine.

Pork shoulder :
Rinse pork shoulder and place in a large container, pour brine solution over shoulder until completely covered.

Cover the container tightly with foil or plastic wrap.

Place in the refrigerator for at least 8 hours or overnight.

Remove pork shoulder from brine solution.

Pat dry with paper towels.

Place in a baking pan that is bigger than the shoulder. 

Sprinkle remaining dry rub onto shoulder. massaging well and coating all sides. 

Make sure fat side is facing up.  

Cover with foil and bake for 6 hours, covered.  Then remove foil and bake another 6 hours

Bake in preheated oven on 250 for 12 hours.  

 

Crockpot Method...Rub shoulder with Dry Rub, massaging well on all sides.

Add 2 tbsp of oil to a large pan or Dutch oven and brown on all sides. 

Place one sliced large onion on bottom of crockpot

Place shoulder with fat side up on top of onions. DO NOT ADD LIQUID!! 

Cover with lid and cook on low for 10 hours 

After 10 hours, leave shoulder in Crockpot for 2 hours to soak up juices.

After 2 hours, cut fat off the top of shoulder

Take 2 forks and pull pork . 

Place in bowl and pour juices from pork over the pulled pork. 

Refrigerate