Description
Delicious, juicy, and tender pulled pork cooked in a Dutch oven with brown sugar.
Ingredients
- 4 water, or as needed
- 2 cups white sugar
- 1 ½ cups salt
- 1 (8 pound) bone-in pork shoulder (Boston butt), or more to taste
- 4 tablespoons brown sugar, or as needed
Instructions
- Combine 4 cups water
- sugar
- and salt in a 7- to 9-quart Dutch oven. Add pork shoulder
- skin-side up. The meat should be just about covered by water but if not
- add a little more. Cover and put in the refrigerator for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
- Cover and cook in the preheated oven
- drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes
- 5 to 7 hours. Coat top of roast with brown sugar
- use juices to wet brown sugar
- and continue to cook until meat is tender and soft
- about 1 hour longer.
- Transfer roast to a cutting board
- remove shoulder bone
- and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 1 day
Servings: 12