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4e8bf28d 18fb 4683 aa97 71c818bc6b4e  2016 05 16 21 54 01
Thea Crotts
Thea Crotts

Pulled pork is one my favorite things in the whole world! This is a pre oven pic.
Need one 4-5 pound Boston butt, make sure it has lots of fat on one side.

Dry rub:
Tbs paprika
Tbs cumin
Tbs chili powder
Tbs cayenne
Tbs onion powder
Tbs garlic powder
Tbs seasoning salt
Tbs pepper
Tbs salt
1/2 cup brown sugar
Store in an airtight container.

Brine over night:
Place in gallon size ziplock (it may leak a little beware) 1/2 cup salt, 1/2 cup brown sugar, 2 quarts cold water, bay leaves, 3 tbs dry rub.

Remove pork and pat dry. Place in baking pan. I like to use the disposable foil pans, the brown sugar will burn in the oven so don't use a pan you love. Make sure the pan is at least 3 inches deep and a little larger that the pork itself.
Preheat oven to 275-300
Rub pork with dry rub. I use all remaining dry rub. Get every inch and crevasse. Make sure fatty side is facing up! Place into the oven for 5-6 hours. Until the interior reaches about 200. I turn the oven off once it reaches temp and let the pork sit inside until it cools a little.
Take two forks and "pull" it apart.
Serve with your favorite bbq sauce and/or on a sandwich.

*if it starts to dry out a little cover with foil.