Directions: |
Directions:For dry rub: Mix well and store in airtight container.
For brine solution: 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 pork shoulder preparation: Rinse the pork shoulder or butt and place in a large container, pour in the brine solution until the meat is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Remove meat from brine solution, pat dry with paper towels, place in baking pan that is bigger than the meat by at least an inch in length and at least 3 inches deep. Sprinkle dry rub onto the surface of the meat and massage it in so it adheres to the surface. Coat all sides. Make sure the fat layer is facing up before cooking! Place baking pan uncovered in a 225º F. oven on the middle rack. Insert a probe thermometer into the center of the thickest part of the meat, but not touching the bone. Monitor the temperature throughout cooking. Do not remove from the oven until the center of the meat reaches 200º. (10½ hours). When the meat has reached 200º, 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 temperature drops to 170º 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. |
This recipe for Perfect Pulled Pork is from