Description
This pulled pork recipe uses a dry brine and slow roasting technique to produce tender, juicy, and flavorful meat that effortlessly shreds. Cooked low and slow in the oven with flavorful spices, beer, and a rich homemade barbecue sauce, this dish is perfect for large gatherings or comforting meals served with Southern-style sides or buns.
Ingredients
Scale
Pork and Brine
- 4 – 5 kg / 8 – 10 lb pork butt / Boston butt / square cut pork shoulder (skinless, bone in, fat cap on)
- 1 1/2 cups beer (any except dark beers like Guinness)
- 1 cup water (for roasting)
- 6 tbsp brown sugar
- 2 tbsp paprika powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mustard powder
- 2 tsp cumin powder
- 2 tsp dried oregano
- 1 tsp cayenne pepper (optional)
- 2 tbsp cooking/kosher salt
- 2 tsp black pepper
Barbecue Sauce
- 1 cup apple cider vinegar
- 3 cups ketchup (or Aussie tomato sauce)
- 1 cup water
- 3 tbsp molasses (original, not backstrap)
- 2/3 cup brown sugar
- 4 tsp Worcestershire sauce
- 2 tsp Tabasco sauce (optional for spiciness)
- 4 tsp mustard powder
- 3 tsp garlic powder (substitute for onion powder)
- 2 tsp cooking/kosher salt
- 2 tsp black pepper
Instructions
- Dry Brine Overnight: Pat the pork dry and place it in a large ceramic dish. In a small bowl, mix the brine ingredients (brown sugar, paprika, garlic powder, onion powder, mustard powder, cumin, oregano, cayenne pepper, kosher salt, black pepper). Rub this mixture all over the pork, ensuring it gets into all cracks and crevices. Position the pork with the fat side up, covered in rub, and refrigerate uncovered for 24 hours to develop deep flavor and tenderize the meat.
- Preheat Oven: Set your oven to 110°C (230°F), fan-forced or standard, preparing it for the slow roasting process.
- Prepare for Roasting: Transfer the pork onto a roasting pan without wiping off the rub. Discard any residual liquid or rub left in the brining dish. Pour the beer and 1 cup of water around the pork, topping up to maintain about 2.5 cm (1 inch) of liquid to keep the meat moist during cooking.
- Slow Roast for 12 Hours: Roast the pork uncovered for 12 hours or until the internal temperature reaches 95°C (203°F). The meat should fall apart effortlessly when tested with two forks. Ensure your oven does not have an automatic shutoff during this period; the preheating time should also be considered to maintain consistent cooking.
- Rest and Shred: Transfer the pork to a large pan, reserving the roasting juices. Let the meat rest for 20 minutes to allow juices to redistribute. Shred the pork easily using tongs or forks. You may discard some of the fat cap if preferred, or keep it to retain juiciness.
- Sauce the Pulled Pork: Pour 3/4 cup of the reserved roasting juices and 1 cup of the prepared barbecue sauce over the shredded pork. Toss well to coat the meat evenly.
- Serve: Offer the pulled pork with the remaining barbecue sauce on the side. Ideal accompaniments include cornbread, coleslaw, potato salad, or macaroni salad, or serve it in soft rolls as pulled pork buns with coleslaw and barbecue sauce for a classic Southern experience.
Notes
- Note 1: Use skinless pork butt with bone in and fat cap on for best flavor and moisture retention.
- Note 2: Avoid dark beers such as Guinness as they can overpower the flavor.
- Note 4: Use kosher salt for dry brining and seasoning.
- Note 5: Apple cider vinegar adds a tangy, balanced acidity to the barbecue sauce.
- Note 6: Use original molasses, not backstrap molasses, for a mellow sweetness in the sauce.
- Note 7: Dry brining overnight enhances flavor penetration and tenderness.
- Note 8: Slow roasting for 12 hours at low heat breaks down connective tissue making the pork very tender.
- Watch your oven’s auto-off feature to ensure it does not turn off mid-cook.
