Planning ahead for Memorial Weekend, I needed a recipe that would feed at least 10 people. Pulled Pork is always a crowd-pleaser. I found this recipe online last year and have cooked it several times and have tweaked it and made it my own. What I love about this recipe is the pork is slowed roasted uncovered for 12-13 hours while you sleep in a low temperature oven of 225 degrees F. It gets a rich, dark crust on the outside, but the pork inside remains melt in your mouth moist. It literally falls off the bone and shreds easily with two forks. What more could you ask for? Yes, some people might want to use a crock pot, but this recipes is all about the slow roasted crust that you could never achieve in a crock-pot.
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| Pulled Pork ready for a crowd! |
Here is the plan: Purchase your 7-8 lb. Boston Butt with bone-in, make your dry rub and brining liquid, and brine the pork in the a.m. for at least 8 hours. Later in the evening before bed, take roast out of brine and dry it, rub in the dry rub (leaving 1/2 cup of rub aside), put it in the oven and go to bed. When you get up in the morning (12 hours later if your lucky enough to get that much sleep) open the oven and check the temperature of the roast with a meat thermometer. It should read 200 degrees. Shut off the oven and let it rest for 2 hours. When temp is down to 170 degrees, it's ready to be pulled. I serve the pulled pork on buns with cold slaw and bbq sauce on the side.
