Kevin and Amanda's Pulled Pork

I bought a pork butt a long time ago with the intentions of making Kevin and Amanda's Perfect Pulled Pork. The idea of roasting a pork in the oven for hours and hours seemed completely daunting, but... I am trying to clear out my freezer and pantry before I buy more groceries, so I needed to do it. I put this thing in at 4 AM and it didn't finish until 2 PM... and that's me pulling it out before the recommended temp of 200 degrees (or maybe my thermometer is broken). I ate it on King's Hawaiian Rolls with some Salt Lick BBQ Sauce. My brother and hubby ate it with rice... we are Asian/Islander after all, and no meal seems complete without rice. I don't think that way though because I don't love rice... I banned it as a kid for months, but that's another story.

 

Perfect Pulled Pork
recipe from Kevin and Amanda

1 whole boston butt
 
Dry Rub

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
Mix well and store in an air tight container.
 
Brine Solution
 
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix

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. Then 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. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily.