I searched high and low for a great pulled pork recipe.  In the past, I have made pulled pork in the crock pot; however, my family and I say that crock pots make meats too soft, too mushy.  When I saw this recipe that you slow cook the meat in your oven for 12-14 hours, I thought, wow, I’m going to try this!  The meat, along with two different kinds of sauces, Carolina Mustard Sauce and Carolina Vinegar Sauce, are terrific together! You will love this recipe! P.S.  Most ovens do turn off by themselves after 12 hours so if the internal temperature of the meat is not at 200°, turn oven back on and cook another hour or two tops.  Turn off oven and let rest in the oven 2 hours.  Shred meat, add more rub and some sauce and you are good to go! My mom, who does not like pulled pork, said this was delicious and she loved the Carolina Mustard Sauce.  ENJOY!

INGREDIENTS:

NOTE:  THIS RECIPE SHOULD BE STARTED 2 days ahead of time as the pork should sit in the brine for 24 hours in the refrigerator.  The meat cooks for 12-14 hours, resting 2 hours when done.

(1) 8 lb. Bone-in Butt Roast (Pork Shoulder/Butt Blade) with fat pad

Brine (Recipe below)

Dry Rub (Recipe below)

Carolina Mustard Sauce (Recipe Below) (Should be made 2-3 days in advance & stored in the refrigerator for best flavor)

Carolina Vinegar Sauce (Recipe Below) (Should be made 2-3 days in advance & stored in the refrigerator for best flavor)

Brioche buns

BRINE:

4 cups water

4 cups apple cider vinegar

1/2 cup Kosher salt

1/2 cup dark brown sugar

3 heaping tbsp dry rub (recipe below)

2 bay leaves

pinch crushed red pepper flakes

DRY RUB:

1 tbsp onion powder

1 heaping tbsp smoked paprika

1 tbsp garlic powder

1 tbsp chili powder

1 tbsp kosher salt

1 tbsp black pepper

1 tsp cayenne pepper

2 tsp dry ground mustard

1 tbsp cumin

1/2 cup dark brown sugar

Mix all of the ingredients together in a large glass jar. Save 2 tbsp for when the pork is done.  Set aside.

INGREDIENTS–

FOR THE CAROLINA MUSTARD VINEGAR SAUCE:

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• 3/4 cup Yellow mustard
• 1/2 cup honey
• 1/4 cup Apple cider vinegar
• 2 tbsp Ketchup
• 1 tbsp Brown sugar
• 2 tsp Worcestershire sauce
• 1 tsp Frank’s Red Hot
• 2 tbsp Butter, melted
• 1 pinch Nutmeg
• 1 dash Liquid Smoke

DIRECTIONS:

Add all of the ingredients to a large jar, put the lid on and shake vigorously to combine.  Refrigerate 2-3 days prior to serving for the ultimate flavor.

FOR THE CAROLINA VINEGAR SAUCE:

• 1/2 cup White vinegar
• 1/2 cup Apple Cider vinegar
• 1/3 cup dark brown sugar
• 1/4 Cup Ketchup
• 1/2 tsp chili powder
• 2 pinches crushed red pepper flakes
• 1 tsp Frank’s Red Hot
• 1/4 tsp Black pepper

DIRECTIONS:

Add all of the ingredients to a large jar, put the lid on and shake vigorously to combine.  Refrigerate 2-3 days prior to serving for the ultimate flavor.

FOR THE BRINE

In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves. Rinse off the pork and add to the pot making sure it is completely covered in the brine.  Add the lid.  Place in the fridge for 12 to 24 hours.

COOK:

12-14 in the oven and 2 hours of resting.

Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.  Pat very dry with paper towels.

Remove 2 tablespoons of the dry rub to another container or plastic baggie and set aside for when after it is cooked. Rub the remaining seasoning all over the pork and in any cracks or flaps.

With the fat facing up, place the pork in the oven with a meat thermometer. Bake for 12-14 hours or until 200° registers on the thickest part of the pork with a meat thermometer.

Remember to watch your oven as most turn off automatically at 12 hours.  If the meat doesn’t reach 200 when the oven shuts off, you will have to turn it back on for another hour or 2.

When the meat is done, turn off the oven, leaving the pork in the oven to rest for two hours or on top of the stove covered with foil.

Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone. Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything. Serve on brioche buns.