For the dry rub- Mix well and store in an air tight container.
For the brine- Add salt to cold water and stir very well until all
the salt is completely dissolved. Then add the brown sugar, dry rub,
and bay leaves and stir well to combine.
For the butt preparation- Rinse the pork butt and place in a
large container (I use a 5 gallon bucket), pour in the brine
solution until the butt is completely covered. Cover the container
and place in fridge for at least 8 hours. Remove butt from brine,
pat dry, place in baking pan that is bigger than the butt by at
least an inch in length and width and by 3 inches deep. Sprinkle
dry rub on the surface of the butt and massage in such that it
adheres to the surface. Coat all sides. Make sure the fat layer
on the butt is facing up before cooking! Place baking pan
uncovered in a 225 degree F oven on the middle rack. Insert a
probe thermometer into the center or thickest part of the butt,
but not touching the bone. Monitor the temp throughout cooking (a
digital thermometer with an alarm is best way) Don't remove from
the oven until the center of the butt reaches 200 degrees. This
is going to take about 2 hours per pound!!!
When the butt has reached 200 degrees, shut off the oven and let
the butt cool for a couple of hours before removing from the oven.
If the bottom of the pan is dry (or crusted with dried spices)
then cover the pan with foil to retain internal moisture of the
meat during the cooling period. When the temp drops to 170 or
slightly lowere, remove from oven. Place on a large, clean work
surface or cutting board and remove the large sheet of crusted fat
on top. Pull apart with 2 forks, it will pull apart very easily.
SERVE AND ENJOY
Originally Submitted
9/24/2016
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