Perfect Pulled Pork

The perfect pulled pork is all about the pig.  We are lucky to have a really fantastic local butcher, who kindly cut the pork shoulder I needed for this dish.  I recommend a pork shoulder of about 1.5 kilos with a small bit of bone in it and a good layer of fat on top. 

Dry Rub:

1 Tablespoon ground cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon chili powder
1 Tablespoon cayenne pepper
1 Tablespoon salt
1 Tablespoon ground black pepper
1 Tablespoon paprika
1/2 cup brown sugar

Mix well and store in an air tight container

Brine Solution:

1/2 cup salt
1/2 cup brown sugar
2 liters cold water
2 bay leaves
3 Tablespoons dry rub mix

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.

Method

Rinse the pork shoulder and place in a large container (a Tupperware box of some variety).  Pour in the brine solution until the shoulder is completely covered.  Put the lid on and put in the refrigerator for at least 8 hours. 

Remove the pork shoulder from the brine solution and pat dry with paper towels.  Place in a baking pan that is bigger than the meat by at least 5 centimeters in length and is at least 10 centimeters deep.

Sprinkle dry rub onto the surface of the meat and massage in such that it sticks to the surface.  Coat all sides.  Make sure the fat layer on the shoulder is facing up before cooking.

Place the baking pan uncovered in a 100 C oven on the middle rack.  The meat needs to cook until the center of the shoulder reaches 95 C (use a meat thermometer). It could take anywhere from 12 to 24 hours to cook, depending on your cut of meat and your oven. 

When the meat is done cooking, pull it out of the oven and cover with foil.  When the meat cools down to about 75 C, it can be shredded.  This should be done very easily with two forks.  It's best to remove the fat layer before shredding, if it hasn't already melted. 

To serve, the pork tastes great just shredded in a crusty roll.  You can mix BBQ sauce through it and eat any number of ways...also delicious. 

So...it's Friday night and I've already starting cooking our Sunday night dinner!  The beautiful pork is brining away in our fridge.  For our dinner Sunday night, I will be mixing through some BBQ sauce and then topping with a creamy sweet potato mash to make a southern version of shepherd's pie.  Can't wait!