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PICT0980I just love good pulled pork BBQ, there is always a tug of ware between northern states and southern states, as to whether BBQ’s should have tomato based sauces on or vinegar based. Well I guess being from Virginia I have to tell you I do not like to cover up the flavor of the pork, instead we always had the BBQ Pork plain on the bun with homemade coleslaw on top! MMM MMM GOOD!!!

This ends up being a little long for a recipe due to the process so bear with me on this.

As with all recipes of this nature they are all open to interpretation, by individual tastes. taking out ingredients that you don’t like and adding those that you do. Playing with a recipe is all about cooking. Trial and error.

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1 Boston Pork Butt you can adjust the amount of the dry rub if you have a smaller butt, but mind was about 8 pounds.

Dry Rub Spice Blend

1/2 cup Brown Sugar

1/4 cup Salt ( I used Kosher)

1/4 cup Smoked Paprika

1/4 cup Sweet Hungarian Paprika

2 Bay Leave

1 Tablespoon Garlic Powder

1 Tablespoon Celery Seed

3 Tablespoons Chili Powder

2 Tablespoons Black Pepper

1 Tablespoon Rubbed Sage (I used Poultry Seasoning)

2 Tablespoons Cinnamon

2 teaspoons Onion Powder

1 teaspoon Ground Allspice

1 teaspoon Cumin

1/4 –1/2 teaspoon Cayenne Pepper

1/2 teaspoon Nutmeg

1/8 teaspoon Ground Cloves

Place all in food processor and blend together.

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Brine Solution

You will need a large pot or a large or Jumbo Ziploc Plastic Bag to soak the roast in overnight in the brine solution. Here again the amount of the solution could be adjusted to the size of the roast your are fixing.

2 quarts Water

1/2 cup Salt ( I used Kosher)

3-4 Tablespoons Dry Rub Mixture

2 Bay Leaves

1/2 cup Cider Vinegar (I have seen recipes using vinegar and some without) Personal preference here again. We are vinegar people so usually have a couple gallons on hand.

Place the roast in the pan or Ziploc Bag,, then put in the two Bay Leaves, and pour the above mixture over the roast

Place in the refrigerator for 8-12 hours (I did mine for 12 hours)

Next morning drain off the brine, and drain and pat the roast dry.

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Applying the Dry Rub

Apply the Dry Rub Mixture, liberally all over the pork roast top, bottom sides, and in the folds of the meat, in other words encase the meat in it.

Place the roast Fat Side UP!  This keeps the meat moist as it cooks.

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Slow Roasting

Place the roast in a 400 degree oven for about 20 minutes, then reduce heat to 225 for about 1.5 to 2 hours per pound. (mine was done in about 13 hours) Roast is done when it starts to pull away from the bone.

NOTE: I did mine in the 18 quart roaster oven, then the last hour I placed it in a hot oven 350 degrees again to crisp the out side for  the last hour of the 13 hours. (so at 12 hours)  Meat was pulling away at 12 hours.

Take meat out and let rest for about an hour to and hour and a half,

Remove Fat

Then take two forks and pull the meat into shreds, ( I always end up doing it with my hands

Also I have noticed several places that recipes call to take a teaspoon of the dry rub and lightly sprinkle over the pulled pork and mix well, I have found that this does add a lot more flavor to the pork, for my 8 pound roast I probably used about 2-3 teaspoons of the dry rub doing this and mixing well.

Make sandwiches and top with cole slaw..

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