Pulled pork

My dear friend from Connecticut helped me make this for the first time at Grant’s 40th birthday party. Unfortunately for me, Grant would not get out-of-town in the days running up to his surprise party. So it was the first time that the food at a party had travelled further than the guests! We prepared the brine at my boss’s house in Crescent Beach = day 1. Then we applied the rub and cooked in a neighbours oven = day 2. Finally on day 3, back down to the beach and over to the party!

Pulled Pork this will easily serve a party of 20 people alongside many other dishes.

Brine:

  • 3/4 cup molasses
  • 12 ounces pickling salt
  • 2 quarts water
  • 6 to 8 pound Boston butt

Rub:

  • 2 t cumin
  • 2 t coriander
  • 2 T chili powder
  • 2 T onion powder
  • 2 T paprika
  • 2 T ground black pepper
  • 3 T brown sugar

Combine molasses, salt and water in a large stainless steel bowl. Add pork making sure it is completely covered. Cover and keep in the refrigerator overnight, about 12 hours.

Mix rub ingredients together in a small mixing bowl.

Remove pork from brine and pat dry. Pat the rub into the meat covering completely.

In a 210 degree F oven, cook the pork for 10 to 12 hours. Begin checking at 10 hours. With a fork the meat should fall apart. Once done, remove from heat and let sit for an hour. Pull meat with 2 forks and serve as a sandwich with coleslaw.

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