Let’s pick out the perfect pork shoulder for your perfect pulled pork. The best piece of meat for pulled pork is a 4-7 lb whole boston butt.
Make sure your pork shoulder has a layer of fat on the bottom:
And it should also have a bone going about halfway through it. (It doesn’t go all the way through. Just halfway.)
Now, if you notice, my pork shoulder is 7.91 lbs. I got a big one because I wanted to feed 6 people *and* have tons and tons of leftovers. Normally I hate leftovers, but I LOVE this leftover. People always want some to take home with them and it *just* as yummy heated up the next day. Just pop it in a 350-375 degree oven for about 5 mins. You’ll know when it’s done because the whole kitchen will start smelling so good and your mouth will be watering and you just won’t be able to wait any longer before you yank it out of the oven and put it on a plate. It even freezes really well, although we never want to freeze it because we always want to keep eating it for the next couple of days. lol.
After you pick out your perfect pork shoulder, you may want to pick up a few other items while you’re out..
You’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. Of course you may have a nice roasting pan at home that you can use. Lucky. I don’t, so I just pick up one of these babies at the grocery store. Disposable, yet oh so dependable. You’ll also need something LARGE to brine the roast in. I use a 2 gallon ziploc bag. And the last thing is a digital thermometer with an alarm. You don’t *have* to have one of these, but I find this an *extremely* useful piece of equipment in my kitchen. The thermometer stays in the meat, in the oven while the digital reader sits outside on top of the stove. You set the alarm and it will go off when the meat has reached the desired temp. I LOVE it because I don’t have to constantly keep checking on the roast. I just put it in and forget it! :) You can pick one of these up pretty cheap (less than $20) at the grocery store (and almost anywhere- Target, Walmart, Linens-N-Things, Bed, Bath and Beyond, etc). And you can use it for everything- chicken, steak, burgers, etc. I love it for baking chicken because you know exactly when the chicken is done and it doesn’t get dried out. :)
So! Now that you’ve got all your equipment, let’s start out by making the special dry rub that makes this pulled pork so perfectly seasoned and savory.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (474g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 36 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 180.6mg||6 %|
|Potassium 1161.5mg||31 %|
|Total Carbohydrate 451.9g||133 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 444.2g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1782
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