How to Make Any-night-of-the-week Perfect Pulled Pork BBQ
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a special dish, How to Make Speedy Perfect Pulled Pork BBQ. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Perfect Pulled Pork BBQ, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Perfect Pulled Pork BBQ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Perfect Pulled Pork BBQ is 24 for $24 serv. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can have Perfect Pulled Pork BBQ using 18 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Perfect Pulled Pork BBQ:
- General
- 7 lb Pork Butt
- Dry Rub
- 1 tbsp Ground Cumin
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Chili powder
- 1 tbsp Cayenne powder
- 1 tbsp Salt
- 1 tbsp Ground Pepper
- 1 tbsp Paprika
- 1/2 cup Brown sugar
- Brine Solution
- 1/2 cup Salt
- 1/2 cup Brown sugar
- 2 quart water
- 3 tbsp Dry rub mix
- 2 Bay leaves
Instructions to make Perfect Pulled Pork BBQ
- Create Dry Rub
- 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.
- 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 12 hours.
- Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. 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 degree F oven on the middle rack.
- Insert probe 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 degrees.
- When the shoulder has reached 200 degrees, 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 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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