Wednesday, October 8, 2014

Best Pulled Pork I've Tasted

Best Pulled Pork I’ve Tasted
(12 servings)


½ cup Sugar
¼ cup Kosher Salt
1 tbsp. Smoked Paprika
1 tbsp. Cayenne Pepper
2 tsp. Ground Cumin
½ tsp. Celery Seed
½ tsp. Ground Mustard Powder
8-9 lb. Bone-in Pork Butt
As needed Buns for sandwiches (your favorite)
As needed condiments for sandwiches (your favorite)

In a medium mixing bowl, combine the first seven ingredients.  Generously rub the pork butt all over with seasoning and double wrap in plastic wrap.  Refrigerate overnight for best results but at least one hour.  Remove plastic wrap and place in a large Dutch oven or roasting pan fat side up.  Now put in a 275 degree pre-heated oven for 8 to 9 hours or an internal temperature of 190 degrees.  Let rest in pan for 30 to 60 minutes tented loosely with foil.  Using two forks, shred the pork right in the pan and toss in the juices from cooking.  Serve with buns or bread, barbeque sauce, hot pickle slices and slaw if desired.

Note:               I will also make this recipe without
                        marinating with rub overnight.  It
                        turns out just as tasty

Note:               You can try brown sugar instead of
                        granulated sugar for this rub.

Ideas for Future Efforts

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