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The Best Pulled Pork Ever

Ingredients

Meat

  • 4–7 lb Boston Butt or Pork Shoulder (Bone-In)

Dry Rub (mix well)

  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 1 tbsp Cayenne Powder
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Paprika
  • ½ c brown sugar

Brine Solution (mix well)

  • ½ c salt
  • ½ c brown sugar
  • 1 qts cold water
  • 2 bay leaves
  • 3 tbsp Dry Rub Mix

Directions

  1. Rinse the shoulder and place in a large container, pour in the brine solution until covered until the meat is covered. Cover container and refrigerate for at least 12 hours
  2. Remove from brine, pat dry and place in a baking pan that is at least 1" bigger than the pork loin and 3" deep. Coat all sides with dry rub and make sure the layer of fat is facing up
  3. Place in a 225 ℉ oven until the temp of the meat reaches 200 ℉. Once it reaches 200 ℉, turn the oven off and let the meat rest until it reaches 170 ℉ or slightly lower.
  4. Remove the top layer of fat and shred.
  5. If making ahead, the pork can be reheated at 350 ℉ for 15 minutes or so

source: Lisagrace

attribution: kevinandamanda.com