Slow Cookin’ Pulled Pork
While it take
s some time to prepare, this pulled pork is actually easy to make and the best you’ll ever taste that didn’t come out of a smoker.
Boston butt pork roast, 4 to 7 pounds
For the dry rub:
½ cup brown sugar
1 tablespoon salt
7 tablespoons total of spices and herbs of your choice (We used 6 tablespoons smoked paprika and 1 tablespoon dry oregano.)
For the brine:
½ cup salt
½ cup brown sugar
2 quarts water
2 bay leaves
3 tablespoons dry rub mix
Equipment:
2-gallon zip type bag
Large deep (3″) roasting pan
Digital meat thermometer
Natural gas oven
Total preparation time: 22 to 24 hours
Mix the dry rub ingredients together well; store any leftover mix in an airtight container.
Make the brine: Add the salt and sugar to the water and stir until dissolved. Add the remaining ingredients and set aside.
Lightly rinse the pork butt and place in the zip type bag. Pour in the brine solution and seal the bag. Place the bag in an upright container in the refrigerator, being sure that the roast is entirely covered with brine. Keep in the refrigerator for at least 8 hours.
Preheat your oven to 225 degrees.
Remove the roast from the brine, dry well with paper towels, and place in the roasting pan; discard the brine. Coat all sides of the roast with dry rub mix and rub in well; be generous with the mix. Position the roast fat side up, insert the probe from the meat thermometer into the center of the roast, but away from the bone, and place uncovered in the oven.
Roast the pork until the temperature reaches 200 degrees. This will take 12 to 14 hours, depending on the size of your roast. The best way to do this is to put the roast in the oven in the evening and let it cook overnight.
When the roast is done, turn off the oven, cover the pan with foil, and leave in the oven until the temperature has dropped to 170 degrees. This will take an hour or so.
Remove the roast to a large platter and shred the meat in the traditional way using two forks.
Some folks like to toss the pulled pork with some of the leftover dry rub mix. We find that to be a little strong; instead we reheat the meat in a saucepan with a tablespoon of the mix dissolved in a little water.
Pile the pulled pork on toasted burger buns, pour on a bit of your favorite bottled BBQ sauce warmed, top with some cole slaw, have lots of paper napkins ready, and enjoy!