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4010 Swover Creek Rd, Edinburg, VA 22824
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FRI 1-7p.m.
Mouth-Watering Pulled Pork

2 Boston Butt or Fresh Ham Roast
Note: Recipe makes enough for 8lbs of meat.  Bone-in is great as it gives moisture and flavor as it cooks, but is not necessary.

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 225 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 1.5 to 2 hours per pound you cook.  So if it’s a 5lb roast you should plan to cook for 7.5-10 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 2+ hours it will absorb the juices instead of spilling out into your pan and you will be rewarded with extra flavors.

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