Succulent Slow-Roasted Pulled Pork (Printable Version)
# What You'll Need:
→ Pork
01 -
6 pound pork shoulder
→ Dry Rub
02 -
1 tablespoon ground cumin
03 -
1 tablespoon garlic powder
04 -
1 tablespoon onion powder
05 -
1 tablespoon chili powder
06 -
1 tablespoon cayenne pepper
07 -
1 tablespoon salt
08 -
1 tablespoon ground black pepper
09 -
1 tablespoon paprika
10 -
½ cup packed brown sugar
→ Brine Solution
11 -
½ cup salt
12 -
½ cup packed brown sugar
13 -
3 tablespoons dry rub mix
14 -
8 cups cold water
15 -
2 bay leaves
# Step-by-Step Directions:
01 -
In a bowl, combine all the dry rub ingredients and mix thoroughly until well incorporated.
02 -
Prepare the brine solution by dissolving salt and sugar in cold water, along with 3 tablespoons of the dry rub mixture. Submerge the pork shoulder in the brine with bay leaves. Cover and refrigerate overnight (approximately 8 hours).
03 -
Remove the pork from the brine and pat dry. Place in a deep roasting pan and thoroughly massage the remaining dry rub into all surfaces of the meat.
04 -
Set oven temperature to 225°F (107°C).
05 -
Place the seasoned pork shoulder on a rack in the roasting pan. Add 2 cups of water to the bottom of the pan. Position the pan on the middle rack and roast for approximately 12 hours, until internal temperature reaches 200°F (93°C).
06 -
Remove the pork from the oven and allow to rest for 1.5 to 2 hours.
07 -
Using two large forks, pull the meat apart into shreds. The meat should separate easily due to the slow cooking process.
08 -
Serve on sandwiches, hoagies, in tacos, burritos, or tamales.
# Helpful Notes:
01 -
Overnight brining is crucial for maximum flavor infusion.
02 -
Adjust spice levels in the dry rub according to personal preference.
03 -
Low temperature and long roasting time are essential for achieving tender texture.
04 -
The resting period allows juices to redistribute for moister, more flavorful meat.
05 -
This versatile pulled pork works excellently in multiple serving applications.