Pulled Pork Perfection

Pulled pork is the perfect summer poolside food. Sticky and messy but oh so yummy!!

Now before we get to eating delicious melt in your mouth pulled pork, we need to first prepare the meat. Boston butt is the best cut for pulled pork; 3 to 4 lbs will do.  It's really the shoulder so why they call it butt roast is beyond me :) 

Prepare a brine for your meat, place the meat in a container, pour brine over meat and let sit overnight or for at least 5 to 7 hours. 

You will need to prepare a dry rub. Once you take your meat out of the brine, pat dry with paper towel and start massaging the dry rub all over the meat. Don't be stingy with the rub, you have a thick piece of meat!

For your rub you will need:

1 tbsp ground cumin
1 tbsp garlic powder1 tbsp onion powder1 tbsp cayenne pepper1 tbsp Tony Cachere's creole seasoning (my favorite)1 tbsp ground pepper1 tbsp paprika1/2 cup brown sugar 
If you have a grill, great! You can cook that bad boy on the grill for about 4 hours and really get that smoky flavor in there. If you don't have a grill, that's ok too. Preheat your oven to 225F, place a thermometer in the thickest part of the meat, but not touching the bone. Place the meat in the oven and leave it alone for about 3 hours. Once your thermometer reads 200F, your meat is done. This will take longer if you have a bigger cut. For example a 6lb cut would take approximately 6 to 7 hours. 
Once done, your meat should be fall off the bone tender. Grab a fork and start pulling the meat apart!
Now here's the good part. Heat a pan, chop a red onion, place in the pan and saute in honey BBQ sauce. Once the onions become soft, pour in your shredded pork and mix well making sure it is well coated with the BBQ sauce.

After about 10 minutes you may turn off the heat. Grab some buns and toast lightly. Pile your pulled pork high on the buns, don't be afraid!!. 

Cole slaw is a perfect side for pulled pork sandwiches.

I bet you wish you had some!!!

Dig in!