Pulled Pork
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5
16 reviews
Excellent
Pulled Pork
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This Pulled Pork recipe features a brined pork shoulder soaked overnight in a spiced salt-sugar-water bath to tenderize and infuse flavor deeply. The pork is seasoned with a dry rub of cumin, garlic, onion, chili, cayenne, paprika, salt, pepper, and brown sugar before slow roasting at low temperature. The long, gentle cooking breaks down connective tissue, rendering the meat tender enough to shred easily.
Description
The recipe starts with an overnight brine that enhances the pork shoulder's moisture and flavor. It uses a robust dry rub combining common barbecue spices and brown sugar, which caramelizes and forms a flavorful crust during roasting. A low oven temperature of 225℉ allows the pork to cook evenly and become tender without drying out. Massaging the dry rub thoroughly into the meat ensures the seasoning penetrates well.
The slow roasting produces juicy, shreddable pork that can be used for sandwiches, tacos, or served as a main dish. The recipe suggests resting the pork after cooking to help redistribute juices and improve moistness.
Adjusting the rub spices allows personal flavor preferences, and careful brining and slow cooking are key to the tender texture central to pulled pork.
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Ingredients
- 6 pound pork shoulder
Dry Rub
- 1 tablespoon cumin ground
- 1 tablespoon garlic powder
- 1 talespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon black pepper ground
- 1 tablespoon paprika
- ½ cup brown sugar packed
Brine Solution
- ½ cup salt
- ½ cup brown sugar packed
- 3 tablespoons dry rub mix
- 8 cups water cold
- 2 bay leaf
Instructions
- In a bowl, combine all the dry ingredients together and mix well.
- Start off the night before your feast by concocting the dry rub. Combine all the dry rub ingredients in a bowl, mix well and set aside. In a large pot, prepare your brine solution by dissolving the salt and sugar in cold water, along with 3 tablespoons of the dry rub mixture. Immerse your pork shoulder in this aromatic bath along with a couple of bay leaves. Cover the pot and let the pork luxuriate overnight in the refrigerator. Alternatively, you can use a large ziploc bag for this purpose.
- The next morning, remove the meat from the brine. Gently pat it dry before moving it to a deep roasting pan. Now comes the fun part - massaging the dry rub into the meat. Don't be shy, ensure the meat is well-coated with your spice mix, getting it into every nook and cranny.
- Preheat your oven to 225℉.
- Place the pork shoulder in a roasting pan, preferably one with a rack, and pour a couple cups of water in the bottom of the pan. Place the roasting pan on the middle rack in the oven. Allow the pork to roast low and slow, approximately 12 hours, until the internal temperature reaches around 200℉. This long, gentle roasting is key to achieving the succulent, pull-apart texture we love in pulled pork.
- Once the pork has finished its oven time, remove it from the oven and let it rest for a further 1.5 to 2 hours.
- With the pork suitably rested, use two large forks to pull apart the meat. It should shred easily and quickly due to its tender and juicy nature.
- Serve your homemade pulled pork heaped onto sandwiches or hoagies, as a filling in tacos or burritos, or included in tamales.
Notes
- Brining the pork shoulder overnight is essential for deep flavor and moisture retention.
- Adjust the dry rub spice levels to match your taste and ensure thorough coating for best results.
- Cook the pork slowly at a low temperature to achieve tender, easily shredded meat.
- Rest the cooked pork before shredding to allow juices to redistribute evenly.
- This pulled pork works well in sandwiches, tacos, or as a plated entree.
Nutrition Information
Show Details
Serving
1serving
Calories
552kcal
(28%)
Carbohydrates
30g
(10%)
Protein
77g
(154%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
204mg
(68%)
Sodium
1967mg
(82%)
Potassium
1412mg
(30%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
1003IU
(20%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 77g | 154% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 204mg | 68% |
| Sodium | 1967mg | 82% |
| Potassium | 1412mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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