Pulled Pork - My Favorite Southern Meal

Hmmm...what to cook for dinner?

Aha!  BBQ!  See, proof that a Retro Revival apron DOES inspire delicious cooking ~ ha!

In our family, the best meal out is barbeque.  Over the course of 20 plus years I'm sure Captain Project and I have sampled the ribs (his favorite) and pulled pork (my favorite) from at least half of our great country's BBQ resturants.  So in love with BBQ is Captain Project that for our 10th anniversary (years ago), I surprised him with a trip to Memphis for their annual Memphis in May Festival, a celebration of BBQ and blues (his favorite music); three days later we had literally eaten at EVERY BBQ joint in the city (and twice at one place)!

At home, he's perfected smoking ribs, chicken, sausage, fish, just about every meat there is!  But I've never used the smoker or the grill (*shame*). 

Craving pulled pork and wanting to economize, I tried my hand at oven-cooked BBQ and it was really good!  I mean AMAZINGLY good!  Here's the recipe if you'd like to give it a try:

PULLED PORK
Ingredients:
1 pork butt (make sure to chose one with fat on one side)
Dry Rub Mix:
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cayenne powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 cup brown sugar
Brine Mixture:
1/2 cup salt
1/2 cup brown sugar
2 quarts water
3 tablespoons of dry rub mix
2 bay leaves

Directions:
1. Mix all of the dry rub ingredients together.  Set aside 3 tablespoons for the brine and then place the rest in an airtight container for later.
2. Mix all of the brine ingredients together plus the 3 tablespoons of dry rub mix and pour over pork butt; refrigerate for 8-12 hours.  Ideally, the brine will cover the pork so that you don't have to turn it, but if not, once or twice will suffice.

3. Preheat oven to 225 degrees
4. Remove pork from brine and pat dry with paper towels
5. Take your dry rub mix and thoroughly rub all over the pork, working it in really good.  Save any left over rub for later.

6. Place pork in a shallow baking pan, fat side up, and bake for 1.5-2 hours per pound

7. Once pork is cooked, remove from oven and let stand for about 30 minutes before pulling it apart; it should fall apart easily with gentle forking.

8. Serve on toasted buns with coleslaw, and if you want a little extra zing, sprinkle on some of your leftover dry rub mix.
9. Enjoy!

Ooooh, my mouth's watering just writing this post and looking at the pictures!  Really hope you'll try this recipe because it's super simple and so delish!

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