My Best Pulled Pork Recipe

Name: My Best Pulled Pork Recipe
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 15
Cuisine: Southern American
Ingredients: 4 – 5 kg / 8 – 10 lb pork butt / Boston butt / square cut pork shoulder (skinless, bone in, fat cap on); 1 1/2 cups beer (any except dark beers like Guinness); 1 cup water (for roasting); 6 tbsp brown sugar; 2 tbsp paprika powder; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp mustard powder; 2 tsp cumin powder; 2 tsp dried oregano; 1 tsp cayenne pepper (optional); 2 tbsp cooking/kosher salt; 2 tsp black pepper; 1 cup apple cider vinegar; 3 cups ketchup (or Aussie tomato sauce); 1 cup water; 3 tbsp molasses (original, not backstrap); 2/3 cup brown sugar; 4 tsp Worcestershire sauce; 2 tsp Tabasco sauce (optional for spiciness); 4 tsp mustard powder; 3 tsp garlic powder (substitute for onion powder); 2 tsp cooking/kosher salt; 2 tsp black pepper

fromfreshandtastyrecipes.com freshandtastyrecipes.com/my-best-pulled-pork-recipe

This pulled pork recipe uses a dry brine and slow roasting technique to produce tender, juicy, and flavorful meat that effortlessly shreds. Cooked low and slow in the oven with flavorful spices, beer, and a rich homemade barbecue sauce, this dish is perfect for large gatherings or comforting meals served with Southern-style sides or buns.

12 hr 15 min

cook 12 hr

Southern American

4.0 (60)

Ingredients

Instructions

Pat the pork dry and place it in a large ceramic dish. In a small bowl, mix the brine ingredients (brown sugar, paprika, garlic powder, onion powder, mustard powder, cumin, oregano, cayenne pepper, kosher salt, black pepper). Rub this mixture all over the pork, ensuring it gets into all cracks and crevices. Position the pork with the fat side up, covered in rub, and refrigerate uncovered for 24 hours to develop deep flavor and tenderize the meat.
Set your oven to 110°C (230°F), fan-forced or standard, preparing it for the slow roasting process.
Transfer the pork onto a roasting pan without wiping off the rub. Discard any residual liquid or rub left in the brining dish. Pour the beer and 1 cup of water around the pork, topping up to maintain about 2.5 cm (1 inch) of liquid to keep the meat moist during cooking.
Roast the pork uncovered for 12 hours or until the internal temperature reaches 95°C (203°F). The meat should fall apart effortlessly when tested with two forks. Ensure your oven does not have an automatic shutoff during this period; the preheating time should also be considered to maintain consistent cooking.
Transfer the pork to a large pan, reserving the roasting juices. Let the meat rest for 20 minutes to allow juices to redistribute. Shred the pork easily using tongs or forks. You may discard some of the fat cap if preferred, or keep it to retain juiciness.
Pour 3/4 cup of the reserved roasting juices and 1 cup of the prepared barbecue sauce over the shredded pork. Toss well to coat the meat evenly.
Offer the pulled pork with the remaining barbecue sauce on the side. Ideal accompaniments include cornbread, coleslaw, potato salad, or macaroni salad, or serve it in soft rolls as pulled pork buns with coleslaw and barbecue sauce for a classic Southern experience.

My Best Pulled Pork Recipe

Ingredients

Instructions

More from freshandtastyrecipes.com

Air Fryer Donuts Recipe