(Aren't you proud, I took my own picture for this one). I found this recipe HERE while trying to find out how to do some cute fonts on my blog. Oh. My. Goodness. This is so mouth-watering good. Seriously, it was just the type of recipe I was looking for. The leftovers were a little bit dry the next day, so we just had it with BBQ sauce which was also really yummy. But that first day? Dee-vine. Ingredients:
1 whole boston butt (4-5 lb.)
Dry Rub:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Mix well and store in an air tight container.
Brine Solution:
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix
Directions:
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Pork shoulder preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking!*** At this point I just put it in the crockpot with the fat layer on top, for about 10-12 hours, shredded the meat, and added some of the dry rub for more seasonings. It was great that way!*** However, you can do the following method as the original recipe does:
Place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! :)
