Sunday, September 2, 2012

Amazing Pulled Pork

OMG. I AM IN LOVE...This has become a staple in our is so easy to make...even better it feeds a lot of people...I can't take any credit for the recipe because it is my husband's...and he was generous enough to share it will all...Enjoy!


Brine Mixture: 1 cup of Salt, 1 tablespoon of Liquid Smoke, 1/2 cup of Brown Sugar, Water (enough to completely cover pork)
Bone In Pork Shoulder Butt 10 to 12 lbs
Any Spice Rub of your choice. My husband uses McCormick Grill Mates Applewood Rub

Combine Salt, Liquid Smoke, Brown Sugar and Water.(when combined this will become the brine mixture) Place Brine mixture and Pork in a large pot. (Make sure that there is enough water that completely covers the pork) Cover and Refrigerate for 12 hours. Remove Pork from Brine, pat dry and place in roasting pan.  Hand rub the spice mixture all over the entire Pork Shoulder.

Place pork fat side up in roasting pan and bake uncovered at 225 degrees until internal temperature of the pork reads 180 degrees in our oven that is approximately 12 hours. (If you time it right you can place the pork in oven prior to going to bed and it will be ready for a noon time party or lunch the next day) Remove pork from oven and let rest for 20 minutes. Once rested shred the pork with large forks or by hand and place into a large bowl. (The pork comes out fork tender and very moist) Sprinkle in a touch more applewood rub and it's ready to serve.   We serve ours with our favorite barbecue sauce (Sweet Baby Ray's Honey Barbecue or Montgomery Inn Barbecue Sauce) on the side along with some of our favorite slaw. (recipe soon to come)

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