Pulled Pork

Cooking a pork shoulder can be intimidating but don’t be, like everything else in life practice makes perfect.  A pork shoulder is composed of four elements, which are:

skin, fat, meat and finally bone.  With this knowledge, be sure to purchase one that is slightly heavier in weight than you think you may need for the amount of people you will be serving.  So if your grocer offers a pork should that has already been de-boned and de-skinned that that would be a smarter purchase, but if that isn’t an option…..

Getting started (24 hours before):

Remove the pork shoulder from the packaging and rinse under cold running water.  Pat dry with paper towels and set it on your cutting board. 

This may be the most difficult part of this recipe, removing the skin.  Turn your pork shoulder over so that the main part of the shoulder (larger skin portion) is resting on your cutting board. You will see a narrower section of the shoulder and this is where you will begin.  With a very sharp knife (craving or peering knife) slice through the middle of the narrow part length wise, being sure not to cut through to the meat portion.  Remember directly under the skin is a thick layer of fat so don’t be worried if you cut a little deeper.  Now using the curve of the skin, cut along that edge (turning the shoulder as needed), you are trying to remove the skin in one piece.  Now the fun begins, start making small cuts under the edge of skin you have loosened already, your goal is to keep making small cuts until you reach the other end of the pork shoulder working all the way back to the underside and the narrow edge.   Now the skin is free, it’s up to you if you’d like to toss it or keep it and roast it.  Some people enjoy roasted pig skin, but I don’t so I usually throw it away or use it on the bottom of my roasting pan to add flavor to the pan juices as the pork cooks.

Next step is the removal of SOME of the fat. Yes I know in this weight conscience day and age that Fat is the “enemy” but you must remember you will be cooking this pork for a fairly long period of time and the fat will assist in keeping the meat moist and juicy, and let’s be honest… it tastes so damn good!! 

Once you have removed most of the fat, wrap it in plastic wrap and put it in refrigerator for later use.  Taking your knife, you now need to pierce the entire shoulder; making ½ inch cuts all over (this will help the brine mixture and the rub to be absorbed into the meat).  Now time to make a brine solution to soak your pork shoulder in over night.  In a small sauce pan (1-2 quarts) place the following:

2 Cups Water

2 Tablespoons Kosher Salt

2 Tablespoons Granulated Sugar

Bring the water to a simmer, allowing the salt and sugar to fully dissolve.  Take the pan off the heat and allow cooling.  Once the brine solution has cooled down pour it into a large enough container (or zip top bag) to hold the pork shoulder and add

¼ Cup Apple Cider Vinegar

1-2 Cups Ice Cold water (depending on the size of the container you’re using)

Place the pork shoulder into the brine solution and keep in the refrigerator over night.  If your friendly butcher has done all the work for you, then just follow the brining directions.

Now making the rub:

Ingredients:

¼ Cup Brown Sugar (Light or Dark)

¼ Cup Paprika (Sweet)

2 Tablespoons Granulated Sugar

3 Tablespoons Onion Powder

2 Tablespoons Kosher Salt

1 Tablespoon Chili Powder

2 Teaspoons Cayenne Pepper

1 Teaspoon Black Pepper

2 Teaspoons Ground Mustard Powder

Directions 

Remove the pork from the refrigerator 1-2 hours before you are ready to begin cooking (Total cooking time is between 2-3 hours, depending on your oven).

Mix all the dry rub ingredients in a medium size mixing bowl.  This recipe makes a large quantity, which can be stored in an air tight container so you will always have it on hand when needed.  It can be used on everything from steaks to ribs.

Preheat oven to 400°F

Remove the pork shoulder from the brine solution and pat dry, once the shoulder is completely dry (Remember Wet meat = Badly roasted meat) apply the dry rub generously all over the pork, making sure to rub and massage the meat well, so all the flavors can work their way into the meat.

Place the fat you removed the day before into the bottom of a roasting pan (one with a wire rack for the meat) and add ¼ - ½ cup water.  Place the pork shoulder on to the rack and into the oven uncovered (oven rack should be in the middle position).  Cook for approximately 30-40 minutes or until the outside of the pork shoulder has a nicely charred.  Check the liquid level in the bottom of the pan, you may need to add more water or beef broth.  Reduce the oven temperature to 300°F and cover the pork with a sheet of aluminum foil and cook until the internal temperature reaches 120-130°F.  Remove the foil and increase the oven temperature to 400-450°F until internal temperature reaches 150°F, remove from oven and place the pork shoulder on to a cutting board and cover loosely with foil.  Allow to sit for approximately 10-20 minutes, this will allow all the juices to be absorbed into the meat and not run all over your cutting board while you shred up the pork.

Now it’s time to take 2 forks and begin to shred the meat off of the bone.  To can mix some of the pan juices into the shredded meat or you can add your favorite BBQ sauce to it.  I usually mix the pan juices in and make my Sweet Asian BBQ sauce for dipping.  Can be served as is or you can serve it as they do down south, on a roll with fresh cole slaw… either way it’s YumM’Tastic!!  Enjoy!!!