Best Ever Pulled Pork Recipe

Posted 2015-06-15 by Shelley Mac ⇒ follow

Everyone has (or needs) a signature dish. This delicious slow cooked pulled pork recipe is my large crowd signature dish. I always get great compliments on this tender and flavoursome fare.

I have fed 6 (with yummy leftovers) and 60 for my son's 21st. Just multiply the recipe to suit your crowd.

[Image1 Pulled pork sliders]

Preparation Time:
15 minutes to prepare rub and solution
8 hours or overnight to soak the pork
Cooking Time:
8-10 hours for a 2.5-3kg piece of pork
Makes: A 2.5-3kg piece will feed about 8-10 people

Ingredients
A pork shoulder (also called a pork butt)
[Image 2 Pork shoulder]
Dry spice rub
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1 tbsp ground pepper
1/2 cup brown sugar
[Image4 Dry rub spice mix]

Brine Solution
1/4 cup salt
1/4 cup brown sugar
4 cups cold water
1 bay leaves
2 tbsp dry rub mix
Dissolve the salt in the cold water. Add all the other ingredients and stir well to combine.

Method

The pork shoulder usually has a large layer of fat which I prefer to trim back (but that is only my preference).

Rinse the pork shoulder and put it in an extra large ziplock bag.

Pour in the brine solution until the pork is covered.

Refrigerate overnight or for at least 8 hours.

[Image3 Soak pork in brine solution]

Cooking

Remove the pork shoulder from the brine solution and pat dry with paper towel.

Place the pork in a baking pan and cover it with a thick layer of dry rub patted on to adhere to the surface. (I keep some of the dry rub to add after cooking to tweak the spiciness of the dish).

Cook uncovered in a 110 degree C oven for 8-10 hours.

Surprisingly no liquid needs to be added to the baking pan!!
(I do check the pork towards the end and the first few times I added some water to the base of the pan at the end but that was only because I as nervous- it really didn't need it).

After 8-10 hours, check the pork centre has reached 80 degrees C, using a food thermometer.

Remove from the oven.

Cover the pork and pan with foil and allow it to rest for 15-30 minutes.

[Image5 Cooked to perfection]

Pull the meat apart with 2 forks. It shreds really easily.

Now you can add some of the remaining dry rub spice mix to increase the spice flavour to your taste.

[Image6 Slow cooked pork pulls apart easily- tender and moist]

Serve with coleslaw on fresh rolls