pulled pork oven


Best ever pulled pork recipe made in the oven.


Perfect Pulled Pork Recipe

(4-7 pound) whole Boston Butt

cumin

garlic powder

onion powder

chili powder

cayenne pepper

salt

ground pepper

paprika

brown sugar

water

bay leaves

tablespoons dry rub mix

Mix well and store in an air tight container.

FOR THE DRY RUB

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

FOR THE BRINE SOLUTION

Rinse the pork shoulder and place 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 12 hours.

Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place 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 drops 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!

PORK SHOULDER PREPARATION

https://content.jwplatform.com/videos/NlGlVUJi.mp4

Hands down, the BEST, most authentic recipe for southern Pulled Pork. So good it doesn’t even need sauce!!

Perfect Pulled Pork

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World's Best Carolina Pulled Pork

Pork Butt (bone

Cups Water

Cups Apple Cider

Salt

Cup Dark Brown Sugar

Heaping Tablespoons Dry Rub

Bay Leaves

Red Pepper Flakes

Tablespoon Onion Powder

Heaping Tablespoon Smoked Paprika

Tablespoon Garlic Powder

Tablespoon Chili Powder

Pepper

Teaspoons Cayenne Powder

Teaspoons Dry Mustard

Tablespoon Cumin

Cup Apple Cider Vinegar

Cup White Vinegar

Cup Brown Sugar

Teaspoon Chili Powder

Pinches Red Pepper Flakes

NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.

Mix all of the ingredients together in a ziploc bag. Set aside.

Prepare the Dry Rub:

In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.

Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.

Place in the fridge for 12 to 24 hours.

For the Brine:

In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.

For the Sauce:

Heat the oven to 225 degrees F.

Remove the pork from the brine and place in a roasting dish or 9x13&quot; baking pan as long as the sides don&#x27;t touch the pan.

Pat very dry with paper towels.

Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.

Rub the remaining seasoning all over the pork and in any cracks or flaps.

With the fat facing up, place the pork in the oven with a meat thermometer.

Bake for 12-14 hours or until 200 degrees F registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.

At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.

Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.

Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.

Serve immediately as is or on buns.

To Cook:

https://embed.mediavine.com/videos/kvaqlk795vkjo58mv84h

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Carolina Style Pulled Pork

Top 2 pulled pork oven recipes from across the web

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Perfect Pulled Pork Recipe

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Top 2 pulled pork oven recipes from across the web

The most viewed pulled pork oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Perfect Pulled Pork Recipe

World's Best Carolina Pulled Pork

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