Subscribe here

Enter your email address to subscribe to this recipe blog and receive notifications of new posts by email.

Archive for May, 2014

postheadericon Oh so yummy Pulled Pork



This recipe is yummy!  We made this for a recent family event and it was the first thing to go!  I guarantee you that your family and friends will absolutely love you after they taste this pulled pork.  You will need at least two days to do this right but the end result will be well worth it.



What you need:

  • Large Zip Lock bags
  • Large pan to bake in oven
  • Oven of course
  • Large liquid container for holding 2L of fluid
  • Medium size bowl to mix dry rub
  • Large spoon or spatula to mix


1 whole boston butt

Dry Rub

1 tbsp of ground cumin
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of chili powder
1 tbsp of cayenne pepper
1 tbsp of salt
1 tbsp of ground pepper
1 tbsp of paprika
1/2 cup of brown sugar

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix


  • Bun
  • Homemade coleslaw (recipe to come)

What to do:

  • For the dry rub: Mix well and store in an air tight container.  Put aside.
  • For the brine mix:  Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Now to add it all together:

  • 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.
  • Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a 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 F 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.
Image:  Don't worry it's not burnt, that's just the fat layer getting some color.

Image: Don’t worry it’s not burnt, that’s just the fat layer getting some color.

  • 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!





  • Open bun
  • Add some of your delicious pulled pork
  • Top it off with some homemade or store bought coleslaw
  • Enjoy!