Slow Roasted Pulled Pork
Prep Time30 mins
Cook Time8 hrs
Brining the Pork8 hrs
Total Time16 hrs 30 mins
Servings: 8 servings
- 4 pound bone-in Boston Butt or pork shoulder
- 1 cup brown sugar divided
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon cayenne pepper
- 1 Tablespoon onion powder
- 1 Tablespoon Kosher salt
- 1 Tablespoon freshly ground black pepper
- 1 quart water
- 1/2 cup Kosher salt
- 2 dried bay leaves
For the dry rub, mix together 1/2 cup brown sugar, cumin, chili powder, garlic powder, cayenne pepper, onion powder, Kosher salt, and pepper. Store in airtight container.
For the brine, mix together water, 1/2 cup brown sugar, 1/2 cup kosher salt, and 3 Tablespoons dry rub. Pour over pork in a plastic container or 2 gallon ziploc bag, making sure that pork is completely covered. Add 2 bay leaves. Refrigerate for at least 8 hours, but up to 24 to 36 hours.
Preheat oven to 225°F.
Remove pork from brine; rinse well. Pat dry with paper towels.
Place pork in disposable aluminum pan. Sprinkle on dry rub, and massage it into the pork, making sure that the pork is covered on all sides. Insert meat thermometer into the thickest part of the pork, ensuring that you don't hit the bone.
Place in oven; roast until thermometer reaches 200°F. This will take between 1-1/2 and 2 hours per pound of pork.
When temperature of 200°F is reached, turn off oven. Leave pork in oven for at least 30 minutes, but up to 2 hours. If it looks like the pork is drying out, cover it with aluminum foil.
Remove from oven. Discard any remaining fat. Pull apart with two forks.
Yield: 6 to 8 servings.
Calories: 420kcal | Carbohydrates: 30g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 8126mg | Potassium: 881mg | Fiber: 1g | Sugar: 27g | Vitamin A: 565IU | Vitamin C: 0.7mg | Calcium: 79mg | Iron: 3.9mg