The Best Pulled Pork Recipe
Imagine biting into a piece of pork that’s so tender and juicy, it literally melts in your mouth. With this pulled pork recipe, that’s exactly what you get! Slow-roasted to perfection, this pork shoulder takes on an incredible depth of flavor thanks to the perfect blend of spices in our dry rub. And the secret to this mouthwatering goodness? An overnight brine that ensures every bite is loaded with flavor. But the beauty of this dish goes beyond its scrumptious taste. This pulled pork is versatile, making it a crowd-pleaser regardless of the occasion. Stack it high on a sandwich for a hearty lunch, roll it into a burrito for a satisfying dinner, or serve it up solo with your favorite sides. Either way, this pulled pork is your ticket to an unforgettable meal. Trust me, once you try this recipe, you’ll be hooked!
Cumin, Garlic Powder, Onion Powder, Chili Powder, Cayenne Pepper, Salt, Pepper, Paprika: These spices team up to create a powerhouse of flavor that will infuse the pork. Feel free to adjust to your liking, adding more heat or experimenting with other spices or dried herbs. Brown Sugar: Used in the dry rub, brown sugar assists in creating a wonderful crust on the pork while roasting, thanks to its caramelizing properties.
Pork Shoulder: The pork shoulder is perfect for slow roasting due to its beautiful marbling of fat that melts down during cooking to yield a tender, juicy dish. If you can’t find pork shoulder, pork butt is a great substitute. Salt, Brown Sugar, Water, Dry Rub mix, Bay Leaves: The brine serves a dual purpose – tenderizing the meat and infusing it with flavor. The elements in your brine are flexible, with additions like apple cider vinegar or different spices welcome. Bay leaves provide a subtle, savory aroma to the brine.
Get ready to be amazed by this incredibly easy pulled pork recipe. It’s a hands-off dish that slow cooks to perfection while you go about your day, delivering mouth-watering results with minimal effort. So let’s get started. The first step is all about preparation. The night before you plan to serve the pork, mix together all the spices for the dry rub. You’ll need this for the brine and for rubbing onto the meat later. Now, let’s create the brine solution. It’s a simple mix of salt, brown sugar, cold water, and some of your dry rub mix. Add a couple of bay leaves for that extra depth of flavor. Submerge your pork shoulder in this tasty bath, cover it, and let it sleep in the fridge overnight. If it’s easier, you can use a big ziploc bag for this. The next morning, remove the pork from the brine, pat it dry, and get ready to work that dry rub magic. Make sure to give it a good massage, really work the spices into the meat. This is what’s going to give you that explosion of flavor when you take your first bite. Now for the easy part: roasting. Place your pork shoulder on a rack in a roasting pan. Add a bit of water to the pan (this will keep everything nice and moist), and pop the pan into a preheated oven at 225℉. Let it roast slowly, just sit back and let your oven do all the work for you. After about 12 hours, take a quick temperature check. We’re aiming for an internal temp of around 200℉. Once your pork hits that magic temperature, let it rest outside the oven for a bit. Resting allows the juices to redistribute, making your pork even more tender. After it’s had a nice rest, grab two forks and start pulling the meat apart. It’ll be so tender, it’ll just fall apart. Finally, the best part: serving. This pulled pork is so versatile, it goes great in sandwiches, hoagies, tacos, you name it. Whatever way you serve it, this is a meal everyone will be talking about for days.
Storage
Refrigerator
Store the pulled pork in airtight containers or zip-top bags in the fridge. It should stay good for about 4 to 5 days. Just make sure to refrigerate it within two hours of cooking to prevent bacterial growth.
Freezer
For longer storage, you can freeze the pulled pork. Again, use airtight containers or freezer bags. When storing, press out as much air as possible from the bags to prevent freezer burn. Properly stored, it can last up to 2-3 months in the freezer. When you’re ready to enjoy your pulled pork, reheat it gently on the stovetop, adding a touch of water or broth if needed to keep it moist. If it’s frozen, let it thaw overnight in the fridge before reheating.
Other Pulled Pork Recipes You’ll Enjoy
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