The Ultimate Pulled Pork
#1 Place your pork shoulder in a brine for 24 hours.
#2 Remove pork and pat dry, then apply dry rub.
Dry Rub
Mix together:
1/4 cup brown sugar - 3 Tbsp Paprika - 1 Tbsp Onion Powder - 1 Tbsp Garlic powder - 1 Tbsp dry mustard - 1 Tsp Salt - 1 Tsp pepper
Cover as much of the pork shoulder with the dry rub and place in the fridge, in a sealed container for 8 Hours.
Place the roast in the oven (or Crock Pot) along with 1 1/2 cups of water mixed with Onion Soup Mix. Cover and let cook 12 hours. 200 F for regular oven. On HIGH for one hour then LOW for Crock pot.
#3 Make the BBQ sauce:
1 cup ketchup - 1 cup Apple cyder vinegar - 1 Tbsp Molasses - 1 Tbsp Mustard - 3 Tbsp Brown Sugar - 6 drops of liquid smoke - A dash of Worcestershire Sauce
Combine ingredients a shake until sugar is dissolved.
#4 Remove pulled pork from cooker and remove the bone with two fingers. Remove chunks of meat and place on cutting board. Pull apart with two forks (or fingers) and discard fat.
Place a hamburger bun on the grill for toasting. Place 2-3 oz Of pork on grill and pour over the BBQ sauce. Use tongs to continually turn meat until it is piping hot. Place pulled pork on toasted bun and serve. Optional: You can top the pork with coleslaw or onion rings.