- 1 pork roast – shoulder or butt
- 1 c chicken broth
- 1 c water
- Brining Liquid
- cold water to cover
- 1/2 c sugar (white or brown)
- 1/2 c salt
- 2 T liquid smoke
- 2T onion powder
- 2T garlic powder
- Brine the pork roast 8 hours or overnight. Remove from the brining liquid and place in an electric roaster or oven with 1 c water and 1 c broth. Season roast with your choice of seasoning, rubbed into the outside of the roast. I use a combination of creole seasoning, adobo seasoning, garlic powder, onion powder, salt and pepper. Slow roast on 225 for 12 hours. Be sure to put in a roasting pan with a lid to ensure your meat doesn’t dry out. After 12 hours remove from heat and let rest a few minutes. Take two (2) forks and shred roast (pull pork apart). Chop through meat once or twice to give your meat dish definition. Remove all fat, bone and gristle during the pulling/chopping process. Add barbeque sauce to taste. Place on toasted roll and top with 2 Tbsp chilled coleslaw. Enjoy!!!
This weekend I fixed pulled pork bbq with a 7 1/2 lb pork butt (shoulder) which is my favorite cut of meat for pulled pork. It has just the right ratio of fat to lean for this special dish! As usual it was a success and everyone loved it, even the people who said, “I don’t want coleslaw on my sandwich”! I say as usual because I don’t think you can ruin this dish, so it’s always a success! Just cook it low and slow and you’re golden! I made by own barbeque sauce and “Doctored it up”. The end result is luscious! One thing I must apologize for is, I actually forget to take “food photos” to show you what the pork pulled looks like while being made and of course the finished result. I apologize for the oversight and I promise the next time I make it – there will be pictures galore!!! By the way, this is a perfect dish to make indoors yet still get your barbeque fix!