Perfect Pull Pork is just that PERFECTLY cooked. Low and slow is the secret to the meat melting in your mouth, but the magic happens in the brining.
As I was planning our Easter menu, I knew I wanted to cook a pork roast. Pork Roast has a tendency to turn out dry, so I set out on a quest to find a recipe that would yield the most flavorful and succulent meat.
This recipe is foolproof. The steps are easy to follow, and you probably have the ingredients in your pantry for the brine and dry rub. I must say, though, do not skip any of the steps.
The pork roast just melts in your mouth, and the flavors and texture are perfect, certainly a crowd pleaser.
One of the meals I served with the leftovers was pulled pork sandwiches and my favorite Macaroni Salad recipe.
Hope you try the Perfect Pork Roast for your Easter meal. Enjoy!
Recipe source: Kevin & Amanda
Ingredients: Pork Roast
1 whole Boston butt or shoulder pork roast
Ingredients: Dry Rub
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp cayenne pepper
- 1 tbsp salt
- 1 tbsp ground pepper
- 1 tbsp paprika
- 1/2 cup brown sugar
- Mix well and store in an air tight container.
Ingredients: Brine Solution
- 1/2 cup salt
- 1/2 cup brown sugar
- 2 qt cold water
- 2 bay leaves
- 3 tbsp dry rub mix
Add salt to cold water and stir very well until all the salt completely dissolves. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Directions: Pork shoulder:
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.
Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least an 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 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 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 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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