Pulled Pork
This pulled pork is slow-cooked until irresistibly tender, juicy, and full of rich, savory flavor. Perfectly seasoned and easy to shred, it’s comforting, satisfying, and incredibly versatile. Ideal for sandwiches, tacos, or hearty plates, this is a dependable favorite made for sharing.
Ingredients
For the Dry Rub:
1 tablespoon Cumin
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Chili Powder
1 tablespoon Cayenne Powder
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Paprika
1/2 cup Brown Sugar
For the Brine:
1/2 cup Salt
1/2 cup Brown Sugar
7 1/2 cups Water, cold
2 Bay Leaves
3 tablespoons Dry Rub Mix
4-7 pounds Pork Shoulder, with a layer of fat (* use a pound of bacon on top if needed, place on top when brining too)
Instructions
Mix the first group together and set aside.
Mix the brine ingredients and put in a large, thick plastic bag in a supporting container.
Rinse the pork and immerse in the brine.
Place in the refrigerator for at least 8 hours.
Remove the pork and pat dry.
Sprinkle on and massage in the dry rub to cover completely.
Place fat side up in slow cooker, and cook on high for around 7 hours.
Let rest for a bit before removing from pan and shredding with 2 forks.