Classic Recipe for sweet and spicy pulled pork. Volume recipe: Multiply by 15 to serve 225.
Course Main Course
Cuisine American
Keyword MustangChef Summer Camp
Prep Time 1 dayday
Cook Time 12 hourshours
Total Time 2 daysdays
Servings 156 oz servings
Ingredients
5-8poundPork Buttbone in and fat cap on top
FOR THE BRINE
4CupsWater
4CupsRootbeer or Gingerale
1/3CupKosher Salt
1/2CupDark Brown Sugar
3Heaping Tablespoons Dry Rub
2Bay Leaves
1PinchRed Pepper Flakes
FOR THE DRY RUB
1TablespoonOnion Powder
1TablespoonSmoked Paprika
1TablespoonGarlic Powder
1TablespoonChili Powder
1 1/2TablespoonKosher Salt
1TablespoonPepper
2TeaspoonsCayenne Powder
2TeaspoonsDry Mustard
1TablespoonCumin
1/2CupDark Brown Sugar
FOR THE VINEGAR SAUCE
1/2CupApple Cider Vinegar
1/2CupWhite Vinegar
1/4CupBrown Sugar
1/2teaspoonChili Powder
1teaspoonRed Pepper Flakes
Salt to taste
Instructions
PREPARE THE DRY RUB
Mix all of the ingredients together. Set aside.
FOR THE BRINE
In a large container, add the soda, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
Rinse off the pork and add to container. Add just enough water to ensure it is completely covered in brine. Cover. Refrigerate for 24 hours.
FOR THE SAUCE
Add ingredients; shake to combine. Set aside.
SLOW ROAST
Heat the oven to 225 degrees.
Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
Pat very dry with paper towels.
Reserve 2 tablespoons of the dry rub.
Rub the remaining seasoning all over the pork and in any cracks or flaps.
With the fat facing up, place the pork in the oven with a meat thermometer.
Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer.
Assembly
Rest for two hours, remove the fat from the top and using two forks, shred the meat into chunks; remove bone and pockets of fat or gristle.
Defat and strain the roasting juices.
Add all meat to stand mixer fitted with paddle attachment. Start on low. Machine will shred pork quickly - so do not allow it to get overworked.
Drizzle roasting juices over pulled pork until meat stops absorbing liquid. Drizzle with vinegar sauce to taste.
Notes
Pork Butts will lose about 40% of their weight during cooking and preparation. An 8 pound butt will yield 5.8 pounds of usable product, or 11 half pound servings or 16 6 oz servings