pork shoulder

Brined Pulled Pork

2018, celebrations, cooking, entertaining

BRINE-for each pork shoulder, immerse in the brine in the morning the day before.  Let brine for ~12 hours

  • 2 quarts water
  • 1/2 c kosher salt
  • 1/2 c sugar

Rinse shoulder with cold water and apply the dry rub.  Let sit for a few hours

  • 3 TBSP Cajun seasoning by O Organics (Safeway)-this already contains salt, so go light-handed with extra salt
  • 1 TBSP Smoked paprika
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • 3 TBSP Brown sugar

Place in roasting pan and bake at 250 until temp reaches 190-200.  Turn off oven and let temperature go down to 170 and remove pork from oven.

Let cool a bit, then shred, adding some pork juices to moisten.  May also add a bit of BBQ to the pork

Serve with broccoli slaw, Hawaiian rolls and BBQ sauce