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Perfect Pulled Pork


Posted: March 19

Time: 21 hours 50 minutes

Yield: 8 servings

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Barbeques have a few staples you absolutely need: a grilled chicken, burgers, and of course Perfect Pulled Pork. This recipe demonstrates how good low and slow cooking can be, with the pork literally falling apart at a mere suggestion and being as juicy as possible. Perfect Pulled Pork does take a time commitment to make but once you stack this flavorful meat on top of a bulkie roll with barbeque sauce, you’ll know it was worth it.


Ingredients

For the dry rub:
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar, packed
For the brine solution:
1/2 cup salt
1/2 cup brown sugar, packed
8 cups water, cold
3 tablespoons dry rub mix
2 bay leaves
For the pork:
6 pounds pork shoulder

Directions

Step 1

Starting the night before cooking, combine the ground cumin, garlic powder, onion powder, chili powder, cayenne pepper, 1 tablespoon of the salt, pepper, and the 1/2 cup of the brown sugar together to make the dry rub.

Step 2

In a large pot, combine the 1/2 cup of salt, 1/2 cup of the brown sugar, the cold water, the dry rub mix, and the bay leaves.

Step 3

Add the pork shoulder to the brine.

Step 4

Cover the pot and store it in the fridge for at least 8 hours and up to overnight.

Step 5

The morning of, remove the pork from the brine and pat it dry.

Step 6

Preheat the oven to 225 degrees F.

Step 7

Place the meat into the deep roasting pan (an absolute necessity for this recipe).

Step 8

Start rubbing the dry rub all over the meat. Ensure that you put plenty of rub and massage it really well.

Step 9

Put the pork uncovered into the oven on the middle rack, and cook until the internal temperature of the meat is 205 degrees F and it falls apart easily, about 12 hours. The high temperature is necessary for the uniquely tender texture.

Step 10

Remove the meat from the oven and let it rest 1 hour 30 minutes- 2 hours.

Step 11

With two large forks, shred the meat. It will fall apart and should not take you long.

Step 12

Serve hot!


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