Three Meal Pulled Pork

 

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I found this recipe on Kevin & Amanda’s blog while I was scrolling through Pinterest one day and I knew I had to make this. So I got the ingredients two days later and started on the two day process of making this. Saying two day process sounds like it would be a hard recipe but really you just put it in the brine mixture and let it sit in it for a day. After that you put rub on it and let it cook for 12 hours. That’s how you know it’s good.

What I love about this meal is that it was $12.00. What I LOVE even more is that we are getting 3 dinners out of it for 4 people. What I’m going to do next month is make this and have Pulled Pork Barbecue Sandwiches the first night, carnitas the second, and Pulled Pork salad the third. Isn’t that awesome?!

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This is a really easy recipe and Kevin & Amanda nailed it. The only thing I would change is to broil it at the very end to have crispier edges. She has a great tutorial on her blog if you’d like a more detailed way of doing it with pictures. Here’s her Perfect Pulled Pork.

Dry Rub

(with a 4-7 lb. Boston butt with bone in.)

  • 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
  • 1/2 cup brown sugar

Brine Solution

  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 qts cold water
  • 3 tbsp dry rub mix
  • 2 bay leaves
  1. Thaw out your Boston butt. Mix the brine solution and cover the boston butt with it. I used a 2 gallon bag for it to marinade it. You could also use a large container. Let it sit in the refrigerator for at least 12 hours she says, recommended is 24-36. I let mine sit for about 30 or so.
  2. After marinading it for however long, pat the meat dry with paper towels. Massage the dry rub onto all sides. If there is a layer of fat, make sure it is facing up. Put it in a roasting pan (mine is in a cake pan, lol.) and set the oven for 225 degrees. Let it cook for 12 hours or 1.5 to 2 hours per pound. And just get a meat thermometer. It’s five bucks at Walmart and so much easier.
  3. Once your meat has reached 200 hundred degrees or your meat has cooked according to the 1.5 to 2 hours per pound rule, turn off the oven and let it sit for 2 hours. If you had a fat layer, take it off.
  4. Shred. It will fall apart easily.

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Next time you go grocery shopping put it on your list! Promise, it’s definitely one of my favorites now.

-Marinn

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