Last updated on March 23rd, 2018 at 02:29 pm
This is the easiest recipe for Pulled Pork that’s seasoned to perfection with a dry rub mix and slowly roasted in the oven. Perfect for tacos, burritos, sandwiches or hoagies, always a crowd pleaser.
This is a recipe for Pulled Pork, I’ve been making for a years now and it’s always such a treat and a favorite at my house. It’s also extremely easy to make, but you need patience since it takes a while until it’s ready.
This is such a wonderful way of preparing pork, because you will always end up with a piece of pork that is full of flavor and it’s incredibly delicious. It’s a slow, long process, but in the end it’s worth it.
You start out by making the dry rub mix, because you need to use some of it in the brine as well as rub the rest of it on the meat.
You need a nice piece of pork shoulder that’s roughly between 5 and 7 pounds. It’s probably better if it has the bone in, the meat will have more flavor, however mine did not.
Next you’ll need to mix all the ingredients together for the brine solution, place the pork shoulder in a big plastic ziploc bag and add the brine solution.
Place the ziploc bag in a large container and refrigerate this for at least 8 hours, preferably over night. The next day take the pork out of the bag and place it in a deep roasting pan. Take the remaining dry rub mix and thoroughly rub it all over the pork. You’ll need a meat thermometer to stick in the thickest part of the meat, not touching the bone. Place the pan in a preheated 225 F degree oven and cook for 12 hours or until the meat reaches an internal temperature of 200 F degrees.
Before you’re tempted to eat, you do need to let it rest for another 2 hours. I know, I know! But you need to let it rest. The next step is a lot of fun, take 2 forks and start pulling the meat apart, after 12 hours in the oven, it will be easy to pull apart. Trust me you are going to love this pork, it’s so spicy and smokey and just delicious.
If you’re a meat lover, make sure you also try my pork carnitas!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 6 lb pork shoulder
- 1/2 cup salt
- 1/2 cup brown sugar packed
- 8 cups water cold
- 3 tbsp dry rub mix
- 2 bay leaves
- The night before you want to serve the pork, prepare the dry rub mix. In a big pot prepare the brine solution and add the pork shoulder to the brine, throw in a couple bay leaves, cover the pot and put in the fridge overnight. You can also place the brine solution and pork in a big ziploc bag.
- In the morning, take the meat out and pat it dry. You'll need a big deep roasting pan. Put the meat in the pan, and start rubbing in the dry rub all over the meat. Make sure you put plenty of rub, and massage real well. Now, you'll need a thermometer and you need to stick it in the thickest part of the meat, not touching the bone.
- Place uncovered in a 225 F degree oven on the middle rack. It will take about 12 hours, the meat needs to get to an internal temperature of 200 F degrees.
- Once it reaches 200 F degrees, take it out of the oven and let it rest for another 1.5 to 2 hours.
- Using two large forks, begin pulling the meat apart. It will fall apart easily and it should not take you long at all to pull apart this whole roast.
- Serve on sandwiches with coleslaw, hoagies, tacos, burritos, tamales, etc.