Tender, flavorful and seasoned slow roasted pulled pork that will knock your socks off! Before I tried this recipe, my go to pulled pork recipe was a slow cooker pulled pork with barbecue sauce. For the longest time I thought that recipe was the best, let’s just say I will be throwing out that recipe! 😀 This slow roasted pulled pork is absolutely incredible! Tender, flavorful melt in your mouth pulled pork that is slow roasted for up to 12 hours. If you are wanting to serve this pulled pork for an early noon game, put it in the oven and let it cook overnight. The morning before you plan to serve it let it soak in the brine solution all day. Right before you go to bed, season the pork, place in the oven and set an alarm. Who would have thought waking up to the smell of roasting pulled pork could be as intoxicating as coffee? 😉 If you happen to have leftovers, they are just as delicious reheated in the oven the next day. Just place in a 350 degree oven for 5-8 minutes and you are ready to go! You can even use the leftovers to make enchiladas, tacos or tostadas. This recipe is one of my favorites to serve for a tailgating party. Football Saturday is a big deal here in my household. Don’t expect anyone in my house to do anything until after the Buckeyes play. Depending on who is playing on any given Saturday sometimes we have nonstop football watching from noon until 11:00pm! If you missed my football tailgating bites from last Saturday, be sure to check it out-it’s a good one-Pizza Pretzel Bites.
If you plan on hosting a tailgating party anytime this football season, check out some of my favorite football bites by clicking here.
One Year Ago: Buttermilk Biscuits
Slow Roasted Pulled Pork
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1 tablespoon paprika
- 1/2 cup brown sugar
For the Brine Solution:
- 1 4-7 pound bone-in pork shoulder roast (Boston Butt)
- 2 quarts cold water
- 1/2 cup salt
- 1/2 cup brown sugar
- 3 tablespoons dry rub mix
- 2 bay leaves
- Combine all ingredients for the dry rub in a medium bowl and mix well. Store in an airtight container.
- Place the pork in a container that’s large enough to submerge it in the brine, but will fit in your refrigerator or cooler.
- In a large bowl, add water and salt and stir very well until all the salt is completely dissolved. Add the brown sugar, dry rub, and bay leaves and stir well to combine. Pour the brine solution over the pork, making sure the meat is completely covered. Place a large platter on top of the meat that is roughly the size of the pork and heavy enough to weigh down the meat (so it’s completely submerged in the brine). You can also use a heavy lid, or a light platter that’s weighed down with a couple of cans. Cover the container and place in the refrigerator for at least 8 hours.
- Remove pork from the brine solution, pat dry with paper towels and place in a roasting pan that’s large enough to hold the pork butt with at least 1 inch of extra room on all sides and at least 3 inches deep. Make sure the fat layer on the pork is facing up.
- Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. You may have dry rub mix left depending on the size of your roast. Set the extra dry rub aside to use after the pork has finished roasting.
- Place roasting pan uncovered in a 225 degree oven on the middle rack. Do not remove from the oven until the center of the shoulder reaches 200 degrees. Plan between 1.5 to 2 hours per pound for the pork to cook.
- When the shoulder has reached 200 degrees (when a thermometer is place into the thickest part of the shoulder, but not touching the bone) turn off the oven and let the roasts temperature drops to 170 degrees (about 2 hours) before removing the shoulder from the oven. Keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry, cover the pan with foil during the cooling period.
- Place on a large cutting board and remove the large sheet of crusted fat on the top. Pull apart with two forks. Using the reserved dry rub mix, generously season the pulled pork to taste.
Yields: 8 to 16 servings (depending on size of pork shoulder)
Source: Kevin & Amanda