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Perfect Pulled Pork
by
Tiffanee Gould
Calificación: 4.0
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.%20%20Carefully%20pour%20in%20the%20brine%20solution.%3C/p%3E%3Cp%3EAdd%20two%20dried%20bay%20leaves.%3C/p%3E%3Cp%3ERefrigerate%20for%20at%20least%208%20hours,%20but%20no%20longer%20than%2024%20hours.%3C/p%3E%3Cp%3EThen%20at%20least%208%20hours%20later%E2%80%A6%3C/p%3E%3Cp%3EPreheat%20oven%20to%20225,%20remove%20the%20pork%20roast%20from%20the%20brine%20solution%20and%20place%20in%20the%20roasting%20pan%3C/p%3E%3Cp%3Ethat%20is%20bigger%20than%20the%20shoulder%20by%20at%20least%20a%20inch%20in%20length%20and%20width%20and%20at%20least%203%20inches%20deep.%20Sprinkle%20dry%20rub%20onto%20the%20surface%20of%20the%20roast%20and%20massage%20in%20such%20that%20it%20adheres%20to%20the%20surface.%20Coat%20all%20sides.%3C/p%3E%3Cp%3EMake%20sure%20the%20fat%20layer%20on%20the%20roast%20is%20facing%20up%20before%20cooking!%20Place%20baking%20pan%20uncovered%20in%20a%20225%20degree%20oven%20on%20the%20middle%20rack.%20Insert%20a%20probe%20thermometer%20into%20the%20center%20or%20thickest%20part%20of%20the%20shoulder,%20but%20not%20touching%20the%20bone.%20Monitor%20the%20temperature%20throughout%20cooking%20(a%20digital%20thermometer%20with%20an%20alarm%20function%20is%20the%20easiest%20way%20to%20do%20this).%20Do%20not%20remove%20from%20the%20oven%20until%20the%20center%20of%20the%20shoulder%20reaches%20200%20degrees.%20When%20the%20shoulder%20has%20reached%20200%20degrees,%20shut%20off%20the%20oven%20and%20let%20the%20roast%20cool%20for%20a%20couple%20of%20hours%20before%20removing%20from%20the%20oven.%20If%20the%20bottom%20of%20the%20pan%20is%20dry%20(or%20crusted%20with%20dried%20spices)%20then%20cover%20the%20pan%20with%20foil%20to%20retain%20internal%20moisture%20of%20the%20meat%20during%20the%20cooling%20period.%20When%20the%20temperature%20drops%20to%20170%20degrees%20or%20slightly%20lower,%20remove%20from%20oven.%3C/p%3E%3Cp%3EPlace%20on%20a%20large,%20clean%20work%20surface%20such%20as%20a%20cutting%20board,%20and%20remove%20the%20large%20sheet%20of%20crusted%20fat%20on%20the%20top.%20Pull%20apart%20with%20two%20forks,%20it%20will%20pull%20apart%20very%20easily.%3C/p%3E%3Cp%3EMix%20with%20your%20favorite%20BBQ%20sauce%20and%20serve%20on%20toasted%20buns.%3C/p%3E%3Cp%3ETwo%20of%20my%20faves%20are:%3C/p%3E%3Cp%3E*After%20the%20roast%20is%20pulled%20apart%20I%20freeze%20part%20of%20it%20for%20later%20meals.%3C/p%3E%3Cp%3EYUM!!%3C/p%3E){kind=link}