Are you ready to experience pulled pork so tender it practically melts in your mouth? Forget dry, tough pork; this recipe for a perfectly brined pork butt will change your pulled pork game forever. This easy recipe is perfect for a weekend cookout, a casual weeknight dinner, or even a special occasion. It's a delicious, healthy meal the whole family will love. Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
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For the Brine:
- 1 gallon water
- 1 cup kosher salt
- ½ cup brown sugar
- ¼ cup black peppercorns
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 4 bay leaves
- 2 oranges, zested and juiced
- 1 cup apple cider vinegar
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For the Pork Butt:
- 8-10 pound pork shoulder (butt)
Instructions:
Step 1: Prepare the Brine
In a large stockpot, combine the water, salt, brown sugar, peppercorns, garlic powder, onion powder, bay leaves, orange zest, orange juice, and apple cider vinegar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely.
Step 2: Brining the Pork
Once the brine is cool, place the pork shoulder in a large food-safe container or a brining bag. Pour the brine over the pork, ensuring it’s fully submerged. If necessary, add more water to ensure complete coverage. Seal the container tightly and refrigerate for at least 12 hours, or up to 24 hours for maximum flavor.
Step 3: Prepare for Cooking
Remove the pork from the brine and rinse it thoroughly under cold water. Pat the pork dry with paper towels. This step is crucial for achieving a nice crispy bark during cooking.
Step 4: Smoking or Roasting the Pork
You can cook your pork butt using various methods, including smoking (for that classic smoky flavor) or roasting in the oven (for a simpler approach). For smoking, follow your smoker's instructions, maintaining a temperature between 225-250°F (107-121°C) until the internal temperature reaches 195-200°F (91-93°C). This usually takes 12-16 hours. For roasting, place the pork butt in a roasting pan, fat side up, and cook in a preheated oven at 300°F (150°C) until the internal temperature reaches 195-200°F (91-93°C). This will typically take 6-8 hours. Use a meat thermometer to ensure accuracy.
Step 5: Shred and Serve
Once the pork reaches the desired internal temperature, remove it from the oven or smoker and let it rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in incredibly tender and juicy pulled pork. Use two forks to shred the pork, discarding any large pieces of fat.
Tips for Success:
- Don't skip the brine! The brine is key to achieving incredibly juicy and flavorful pulled pork.
- Use a meat thermometer. This is the only way to ensure your pork is cooked to a safe internal temperature.
- Let the pork rest. Resting the pork allows the juices to redistribute, resulting in incredibly tender and juicy pulled pork.
Variations:
- Spicy Pulled Pork: Add some chili powder, cayenne pepper, or your favorite hot sauce to the brine for a spicy kick.
- Apple Cider Pulled Pork: Substitute apple cider for some of the water in the brine for a sweet and savory flavor.
- Citrus Pulled Pork: Add more citrus fruits, like lemons or limes, to the brine for a brighter, more refreshing taste.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the size of the pork butt and the specific ingredients used.
- Calories: Approximately 300-400
- Protein: Approximately 30-40g
- Fat: Approximately 15-25g
- Carbohydrates: Approximately 5-10g
Enjoy your delicious, homemade pulled pork! It’s a perfect quick dinner idea, and a crowd-pleasing dish for any occasion. Share your culinary creations with us! We'd love to see your photos.