Pulled Pork Sandwich RecipeThis easy recipe for pulled pork done in the slow cooker uses a simple spice mixture, onions, garlic, and chicken broth. Discover delicious and easytoprepare recipes for authentic barbecued pulled pork from the expert chefs at Food Network. Perfect Pulled Pork Kevin Amanda. This post was originally published on August 2. Its one of our oldest and most popular recipes on our entire site. Its been made thousands of times from readers all over the world. Pulled Pork Slow Cooker' title='Pulled Pork Slow Cooker' />This is how to make authentic Southern Pulled Pork. After photos were updated June 2. MY OTHER RECIPESRemember last week when we were talking about company recipes This is one of those recipes. Ill never forget the first time I had this perfectpulled pork. I was a guest in someones home and this was their company recipe. And true to company recipe fashion, I immediately fell in love with it and begged for the recipe. This pulled pork is SO yummy and flavorful and tender, it just melts in your mouth. And it really is erfectfor company because everyone Ive ever made this for has just raved over it. You have to try it, at least once. Really. You will be hooked. Lets pick out the perfect pork shoulder for your perfect pulled pork. The-Best-Slow-Cooker-Pulled-Pork_5.jpg' alt='Pulled Pork Sandwiches' title='Pulled Pork Sandwiches' />The best piece of meat for pulled pork is a 4 7 lb whole boston butt. Make sure your pork shoulder has a layer of fat on the bottom And it should also have a bone going about halfway through it. It doesnt go all the way through. Just halfway. Now, if you notice, my pork shoulder is 7. I got a big one because I wanted to feed 6 people ndhave tons and tons of leftovers. Normally I hate leftovers, but I LOVE this leftover. People always want some to take home with them and it ustas yummy heated up the next day. Just pop it in a 3. Youll know when its done because the whole kitchen will start smelling so good and your mouth will be watering and you just wont be able to wait any longer before you yank it out of the oven and put it on a plate. It even freezes really well, although we never want to freeze it because we always want to keep eating it for the next couple of days. After you pick out your perfect pork shoulder, you may want to pick up a few other items while youre out. Youll need a 3 deep roasting pan thats big enough to hold your pork shoulder so that there is at least 1 of extra room on all sides. Of course you may have a nice roasting pan at home that you can use. I just pick up one of these disposable ones at the grocery store for easier clean up. Youll also need something LARGE to brine the roast in. I use a 2 gallon ziploc bag. And the last thing is a digital thermometer with an alarm. You dont aveto have one of these, but I find this an xtremelyuseful piece of equipment in my kitchen. The thermometer stays in the meat, in the oven while the digital reader sits outside on top of the stove. You set the alarm and it will go off when the meat has reached the desired temp. I LOVE it because I dont have to constantly keep checking on the roast. I just put it in and forget it You can pick one of these up pretty cheap less than 2. Amazon, Target, Walmart, Linens N Things, Bed, Bath and Beyond, etc. And you can use it for everything chicken, steak, burgers, etc. I love it for baking chicken because you know exactly when the chicken is done and it doesnt get dried out. So Now that youve got all your equipment, lets start out by making the special dry rub that makes this pulled pork perfectly seasoned. Dry Rub. 1 tbsp ground cumin. Mix all ingredients together well and store in an air tight container. This smells absolutely divine. Cover it and set it aside for a sec. Now for the brine A brine solution gives the meat the extra moisture it needs for a long, slow cooking process so you dont end up with tough, dried out meat. Brine Solution. 12 cup salt. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine. Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag or a container big enough so the shoulder is completely covered in brine solution. Carefully pour in the brine solutionAnd add two dried bay leaves. You can find these in the spice section of the grocery store. And refrigerate for at least 1. I usually do it about 2. I like to clean out a spot in my door and keep the pork there because it helps keep the shoulder completely covered in brine. At least 1. 2 hours laterPreheat oven to 2. F. Yes, 2. 25 degrees, that is not a typo Remove the pork shoulder from the brine solution and place in the roasting pan. Pat the skin dry with paper towels so youll get a nice, crisp crust. Generously, generously, cover the WHOLE thing in your dry rub mix. And massage it into that skin real good. Be sure and get it up under any flaps you may come across. It should look like this when youre done massaging. If you have dry rub mix left, thats okay. We will be using it later. Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone. Place uncovered in a 2. F oven on the middle rack. Set the alarm on the thermometer for 2. We dont want to take it out of the oven until the center of the shoulder reaches at least 2. Sauteed Squash Recipes. The first time I made this, I was like whatAre you kidding Isnt a roast usually done at 1. Wont my meat be tough and dried out But heres what I found out. The pork is finished to the point of being sliceable at 1. And its still just as tender, juicy and flavorful because smartypants you brined it first. Pat yourself on the back for being in the know. Now, cooking at 2. F, this shoulder will probably take between 1. This 8 lb shoulder took 1. Heres how I normally do it Two nights before I want to serve this, I prepare the brine solution and let the shoulder brine over night and all day the next day in the fridge. That night right before bed, I season the shoulder with the dry rub and put it in the oven and let it cook overnight. Even a small shoulder will take at least 1. Note Some ovens automatically turn off after 1. Note the time you put the shoulder in the oven, and you may want to set an alarm on your phone to alert you 1. A large shoulder could easily take 1. When the alarm goes off and the shoulder has reached 2. Turn off the alarm, but keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry or crusted with dried spices cover the pan with foil to retain internal moisture of the meat during the resting period. Mine still had a lot of moisture in the bottom, so I didnt cover mine. After a couple hours, when the temperature drops to 1. Remove the large sheet of crusted fat on the top. Using two large forks, begin pulling the meat apart. It will fall apart eryeasily and it should not take you long at all to pull apart this whole roast. The inside will be fall off the bone tender, and the outside will have a deliciously seasoned crispy crust. Feel free to add any leftover seasoning if you want a little more kick. Its so juicy and flavorful, you wont even need BBQ sauce. This famous pulled pork is requested at every get together we go to. Go ahead and impress your friends with this slow roasted, seasoned and savory pulled pork. Enjoy Watch the video to see how easy it is to make Perfect Pulled Pork Ingredients 1 4 7 pound whole Boston Butt or pork shoulder bone in with a layer of fat on the bottomDry Rub. Brine Solution. 12 cup salt. Directions For the Dry Rub. Mix well and store in an air tight container. For the Brine Solution. 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. Pork shoulder preparation. 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.