Perfect Pulled Pork Recipe
This pulled pork recipe is requested at every get-together we go to. It’s so fall-off-the-bone tender and packed with flavor you don’t even need BBQ sauce. It honestly makes the best pulled pork sandwich ever. Come see how easy it is to make this pulled pork oven recipe.
Servings: 3.5 pounds
Ingredients
- 1 4-7 pound whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
For the Dry Rub:
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- ½ cup light brown sugar
For the Brine Solution:
- ½ cup salt
- ½ cup light brown sugar
- 2 quarts cold water
- 2 bay leaves
- 3 tablespoons dry rub mix
Instructions
Make the dry rub:
- Mix all of the ingredients together well with a wire whisk and store in an airtight container.
Brine the pork:
- Add the salt to the cold water and stir very well until all the salt is completely dissolved.
- Add the brown sugar, dry rub, and bay leaves and stir well to combine.
- Rinse the pork shoulder and place it 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.
Slow Cooker Option:
- Remove the pork shoulder from the brine solution and place it on a rimmed baking sheet.
- Pat dry with paper towels.
- Reserve a couple of tablespoons of the dry rub for sprinkling on after shredding the pork.
- Sprinkle the dry rub onto the surface of the shoulder and massage it in so that it adheres to the surface, coating all sides.
- Move the pork to the slow cooker, fat side up.
- Let the pork cook on high for 6 hours.
- Remove the pork to a rimmed baking sheet and remove the large sheet of crusted fat on the top.
- With two forks, gently shred the pork, it will pull apart very easily.
- Sprinkle the pork with the remaining rub and toss gently to coat evenly.
- Return the shredded pork to the slow cooker, reduce the temperature to low and continue to cook 2 hours more.
- Remove the pork from the slow cooker and serve.
Oven Method:
- Remove the pork shoulder from the brine solution, pat dry with paper towels, and place in a baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep.
- Sprinkle the dry rub onto the surface of the shoulder and massage it in so that it adheres to the surface, coating all sides. Make sure the fat layer on the shoulder is facing up before cooking!
- Place the 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.
- 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 has dropped 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!
Notes
- If using a slow cooker, ensure the pork will fit with at least an inch clearance around the sides of the pork and between the top of the pork and the lid of the slow cooker.
- Serve with corn, black beans and shredded cheese in a tortilla or make a pulled pork sandwich with barbecue sauce.