Piquant Pulled Pork

Name: Piquant Pulled Pork
Yield: makes 10 to 12 servings
Ingredients: 6 tablespoons light brown sugar; 1 tablespoon garlic powder; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1/4 cup kosher salt; 4 cups cold water; 1/4 cup firmly packed light brown sugar; 1 medium red onion, sliced; 3 cloves garlic, minced; 3 bay leaves; 6- to 8-pound bone-in pork shoulder (Boston butt) roast; 3 tablespoons yellow mustard; 1/3 cup Sriracha; 1/2 cup cold water

December 9, 2011

Sorry, guys—no “In a Pinch” quick fix here. If you want proper pulled pork, you gotta give it the time it needs. An overnight brine bath helps keep it moist through the long, slow, 12-hour journey to porcine perfection. Serve the pulled pork on hamburger buns, drizzled with your favorite barbecue sauce or more Sriracha, if you feel so inclined.

Recipe notes

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