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Perfect Pulled Pork
Yield: 3, 3–4 pounds
| prepPreheat oven to 225°F / 107°C | |||||
| 1 tablespoon ground cumin | Mix dry rub, store | Roast 225°F / 107°C until 200°F, cool 2 hrs | Pull & serve | ||
| 1 tablespoon garlic powder | |||||
| 1 tablespoon onion powder | |||||
| 1 tablespoon chili powder | |||||
| 1 tablespoon cayenne pepper | |||||
| 1 tablespoon paprika | |||||
| 1 tablespoon salt | |||||
| 1 tablespoon ground pepper | |||||
| 1/2 cup / 115 g brown sugar | Dissolve salt, add sugar & spices | Brine pork 12+ hours | |||
| 1/2 cup / 120 ml salt | |||||
| 1/2 cup / 115 g brown sugar | |||||
| 2 quarts / 1900 ml cold water | |||||
| 2 bay leaves | |||||
| 3 tablespoons dry rub mix | Pat dry, coat with rub | ||||
| 1 (4–7 pound / 1.8–3.2 kg) whole Boston Butt or pork shoulder, bone-in with fat layer | |||||
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