Monday, June 28, 2010

Pulled Pork

So, a couple weeks ago my husband brought home an EIGHT pound pork shoulder butt. I looked at him and said "What the heck and I supposed to do with that, feed an army?" So in my freezer it sat. So, finally last week I got online in hope of finding some kind of recipe that I could use and hopefully freeze. That is when I found I could make Pulled Pork with this monsterous hunk of meat.

You have to understand I am very picky when it comes to my Pulled Pork, and pork in general.
My husband loved my Pulled Pork so much he went back for thirds, and even said it is his favorite. So here it is, I took a few different recipes and and adapted them together so that I could cook the pork in my oven and not on the grill (it was over 100 degrees that day) and not in the crockpot (it was not big enough).

First you make the rub. (Mind you this is for 8 lbs, just meaurements in half for a smaller piece)

3 tablespoons Kosher salt
3 tablespoons black pepper
3 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon chile powder
1 teaspoon cayenne pepper

Preheat oven to 325 degrees.

Heat an ovensafe pan on the stovetop with 2 tablespoons of vegetable oil over medium heat. After you cover the pork in the rub place in the pan and brown all sides.

When sides are brown cover the pan with lid or foil and place in oven. Cook for about 45 minutes per pound. You will know it is done when the meat falls off easily when you run a fork over the meat.

If you try this recipe and like it please let me know.

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