Slow-Cooked Pulled Pork

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Dry Rub (for brine 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

Brine:

1/2 cup real salt
2 qts cold water
3 tbsp dry rub mix (above)
2 bay leaves

Combine brine ingredients together. Submerge meat. Place in fridge for 12 hours or more.

Cooking:

Preheat oven to 275°F. Remove roast from the brine solution, dry it off and rub it down with the dry rub mix (above). Place in roasting or glass pan. Cover. Cook until meat falls apart and inside temperature reaches 200°F. Cooking time varies by roast type; typically expect about 1 hour per pound.

Note: If you turn off the oven once it’s done cooking and let it sit for 1+ hours, it will absorb the juices and reward you with extra flavor.

This is also an excellent recipe for BBQ smoking!