My mouth is watering as I type this recipe and look at the pictures of this Pulled Pork Barbeque Sandwich. It is made from a large Boston Butt. Other cuts of pork, such as a pork shoulder will work, also. Cooking time and preparation is lengthy, but the process is very simple.
Brine Ingredients
- 1/2 Cup – Salt
- 1/2 Cup – Brown Sugar
- 2 Each – Bay Leaves
- 1 Each – Boston Butt (7-9 pounds is ideal)
- Cold Water to cover meat
Remaining Ingredients
- 1 /8 Cup – Brown Sugar
- 2 Each – Bay Leaf
- 1 Each – Medium Onion, cut into four quarters
- 2 Teaspoons – Salt
- 1.5 Teaspoons – Ground Pepper
- 1 Teaspoon – Ground Cumin
- 1 Teaspoon – Garlic Powder
- 1 Teaspoon – Onion Powder
- 1 Teaspoon – Cayenne Pepper
- 1 Teaspoon – Paprika
- 1 Teaspoon – Chili Powder
Preparation
- Prepare brine solution and place Boston Butt and brine solution in refrigerator for approximately 12 hours.
- Remove from brine solution, pat dry and place on clean work surface.
- Rub with spice blend and place (fat side up) in an electric crock pot. Cover. Set to high setting until the juices from the pork begin to simmer.
- Turn to low.
- Cook until the interior temperature as measured in the center is 200 degrees. The time required will vary greatly based on your unit. Take several reading and ensure your internal temperature is rising. You can estimate the completion time. You may choose to alternate between high and low settings. My crock pot required 15 hours of cooking on the low setting.
- Remove from crock pot and allow pork to cool for approximately 30 minutes until it is safe to work with.
- Remove fat layer and bone, and begin the pulling process using a couple of forks. Quality control “samples” are allowed, and are an important step in this process.
- Mix with your favorite barbecue sauce and serve on hamburger buns or sections of French Bread.
- Top with a couple of pickle slices.
Add slaw and pickles along with potato salad or chips.
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