Bubbas Slow Cooked Pulled Pork October 28 2016
|1||Boneless pork shoulder(about 4-4½ lbs)|
|2 tbsp||kosher salt|
|1 tbsp||freshly ground peppercorn|
|1 Cup||light brown sugar|
|¼ cup||spanish paprika|
|2-3 sprigs||thyme, leaves only|
|¼ cup||red wine vinegar|
|3 tbsp||extra-virgin olive oil|
|brioche buns, toasted|
|bubba’s-q World FamousBar-b-q sauce|
Place the pork, fat side up, in a roasting pan fitted with a rack insert. Add the salt, pepper, brown sugar, paprika, thyme leaves, vinegar, and cayenne in a food processor and pulse until well combined. Add olive oil mix until it makes a nice paste.
Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture. Cover the pork with plastic wrap and marinate in the refrigerator for at least 2 hours. Cut slits into pork and stuff the garlic in.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees.
Roast the pork for 3½ hours, covered, until the outside is crispy-brown. Let the meat sit for at least 15 minutes before pulling.
To serve, cut the brioche buns in half and pile up some sliced pork. Drizzle with Bubba’s-Q World Famous Bar-B-Q sauce and serve.