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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is by far the best pulled pork recipe! It is made in the oven to ensure even temperature. If the temp goes above a certain level, the pork will become tough, which is why I do not use a crock pot for this recipe. I make a huge amount at once because this freezes extremely well :) Ingredients:
1 1/2 tablespoons brown sugar |
1 tablespoon sugar |
1 1/2 tablespoons cumin |
2 tablespoons paprika |
3 tablespoons chili powder |
1 tablespoon black pepper |
2 tablespoons kosher salt |
1 tablespoon dried oregano |
4 -5 lbs fresh pork picnic, remove butchers twine if wrapped (bone out) |
orange juice, and |
light beer, in equal amounts, to cover the roast half way |
Directions:
1. Remove excess moisture from picnic shoulder.
2. Liberally apply the rub.
3. Allow rub to set for 1-3 hours in the refrigerator, covered.
4. Sear the shoulder on each side, to caramelize.
5. **Be careful not to burn, b/c brown sugar has a lower melting point than white sugar.
6. After searing all sides, place into baking dish or roasting pan, and cover half way up, with equal parts FRESH OJ and Lite Beer.
7. Bake covered with foil, at 275 degrees for 4-5 hours, or until meat is falling apart. Let slightly cool for 20 minutes before shredding, so you don't scald yourself.
8. You can use a fork to pluck at it, or put latex gloves on and hand shredd.
9. Add your favorite BBQ-Sweet BAby rays is my fave.
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