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Perfect Pulled Pork {Slow Roasted Pork Roast}

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!

Perfect Pulled Pork
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
Directions:  Brine 
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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  1. K, that is beautiful! I love pork, this has got to be wonderful!

  2. I love pulled pork! Brining the meat really does make the meat so moist and juicy...This sounds like a great recipe.

  3. YUM! If it tasted as delicious as it looks, it's gotta be a repeat right? Thanks for sharing -

  4. I am crazy about pulled pork and have been looking for a good recipe. Thanks for sharing this! It looks incredible.

  5. Hi Kay,
    That is a beautiful piece of pork. I love your spice combination for the rub. This is a great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  6. That sounds perfect. Hubby would (and me too) would love it.

  7. I cook my pulled pork the same way except I use apple juice instead of water in my brine

  8. This is the same way I cook my pulled pork but I use apple juice instead of water for the brine

  9. This roast was fabulous! Thank you so much for sharing with everyone.

    1. So happy you enjoyed it....welcome to CWK!

  10. My family loves pulled pork! Using this recipe SOON! thank you so much!

  11. Looks fantastic! The name of your blog really makes me smile because my mom's name is Kay, but she always went by just the letter K. She's no longer with us, but she taught me how to cook and bake bread and my food blog wouldn't exist without her. :-)

    1. Thank you for stopping by and and sharing about your I am headed to your blog! Welcome to CWK :)

  12. there is nothing more delicious than pulled pork! my mouth is watering just thinking about it

  13. I will have to try the next time pork roast is on sale! Thank you for sharing at Home Sweet Home!

  14. Congratulations Kay!
    Your recipe is featured on Full Plate Thursday this week and is pinned to our Full Plate Thursday Features Board! Enjoy your new Red Plate and have a great weekend!
    Miz Helen

    1. Thank you Helen...and thank you for hosting a wonderful linky party :)

  15. That pulled pork looks mighty tasty Kay! YUM!!

  16. Hi! How spicy is the final product?

    1. It is perfectly flavorful. The outside has the most mouth watering burnt spicy flavor and the inside is mild and succulent. You will love this recipe!