Slow Roasted Pulled Pork

For the Dry Rub:

For the Brine Solution:


  1. Combine all ingredients for the dry rub in a medium bowl and mix well. Store in an airtight container.
  2. Place the pork in a container that's large enough to submerge it in the brine, but will fit in your refrigerator or cooler.
  3. In a large bowl, add water and salt and stir very well until all the salt is completely dissolved. Add the brown sugar, dry rub, and bay leaves and stir well to combine. Pour the brine solution over the pork, making sure the meat is completely covered. Place a large platter on top of the meat that is roughly the size of the pork and heavy enough to weigh down the meat (so it's completely submerged in the brine). You can also use a heavy lid, or a light platter that's weighed down with a couple of cans. Cover the container and place in the refrigerator for at least 8 hours.
  4. Remove pork from the brine solution, pat dry with paper towels and place in a roasting pan that's large enough to hold the pork butt with at least 1 inch of extra room on all sides and at least 3 inches deep. Make sure the fat layer on the pork is facing up.
  5. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. You may have dry rub mix left depending on the size of your roast. Set the extra dry rub aside to use after the pork has finished roasting.
  6. Place roasting pan uncovered in a 225 degree oven on the middle rack. Do not remove from the oven until the center of the shoulder reaches 200 degrees. Plan between 1.5 to 2 hours per pound for the pork to cook.
  7. When the shoulder has reached 200 degrees (when a thermometer is place into the thickest part of the shoulder, but not touching the bone) turn off the oven and let the roasts temperature drops to 170 degrees (about 2 hours) before removing the shoulder from the oven. Keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry, cover the pan with foil during the cooling period.
  8. Place on a large cutting board and remove the large sheet of crusted fat on the top. Pull apart with two forks. Using the reserved dry rub mix, generously season the pulled pork to taste.

Yields: 8 to 16 servings (depending on size of Boston butt)

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