Recipe: Perfect Pulled Pork

Let’s all enjoy the heritage pork breeds featured at Kettle Range this month and cook up a summer favorite, pulled pork! Check out this recipe that includes our own Chef Jeff’s famous BBQ rub.

Perfect Pulled Pork

Ingredients:

1 pork shoulder

Chef Jeff’s BBQ Rub, or any other that you are fond of

Brine Solution

  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 quarts cold water
  • 2 bay leaves
  • 3 tablespoons dry rub mix

Directions:

FOR THE BRINE SOLUTION

  1. 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.

PORK SHOULDER PREPARATION

  1. Rinse the pork shoulder, and place in a large container. Pour in the brine solution until the shoulder is completely covered. Cover the container, and place in the refrigerator for at least 8 hours.
  2. Remove pork shoulder from brine solution, and pat dry with paper towels. Place the pork shoulder in a baking pan that is at least 3 inches deep and that is bigger than the shoulder by at least an inch in length and width. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225° F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200°.
  3. When the shoulder has reached 200°, shut off the oven and let the roast 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 temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

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