Slow Cooked Pulled Pork

8lbs of Boston Butt, Pork Shoulder, or Fresh Ham

Combine brine ingredients together and submerge meat and place in fridge for at least 12 hours or more.

Brine:

1/2 cup real salt

2 qts cold water

3 tbsp dry rub mix (below)

2 bay leaves

Mix these Dry Rub ingredients (for above and also for right before you cook):

1 tbsp ground cumin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp cayenne pepper

1 tbsp salt

1 tbsp ground pepper

1 tbsp paprika

Preheat oven to 275 degrees, remove the pork shoulder from the brine solution, dry it off and rub it down with the dry rub ingredients. Place in roasting or glass pan covered. Cook around 2 hours per pound you cook. So if it’s a 5lb roast you should plan to cook for about 10 hours. You want to cook until it falls apart and inside temperature reaches 200 degrees.

Note: If you turn off the oven once it’s done cooking and let it sit for 1+ hours it will absorb the juices instead of spilling out into your pan and you will be rewarded with extra flavors.