Pulled Pork

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Pulled Pork
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Makes: 8 servings adjust
Moist, delicious pork, brined and cooked in a slow-cooker.

Directions

Ingredients

  • 3 cups Water
  • 1 cup Honey, or brown sugar, or molasses
  • 1 1⁄2 cups Kosher Salt
  • 1⁄2 cup Apple Cider Vinegar
  • 1 tablespoon Cayenne Pepper, optional
  • 1 tablespoon Ground Cumin, optional
  • 1 tablespoon Pepper, optional

Step 1

First prepare a brine. Heat the water in a saucepan and combine all of the ingredients. Stir while heating until the honey and salt have completely dissolved. Feel free to add any spices you like! The ones I listed here are just the usual ones for me.
 

Step 2

Empty the liquid into a pot large enough to fit the cut of meat and add very cold water to fill about halfway. If the brine still feels hot, allow to cool to room temperature by leaving out or putting in the refrigerator.

Ingredients

  • 3 pounds Boston Butt Pork Roast, or Pork Loin

Step 3

Place the meat in the pot. If you need to add more water to bring the water level above the pot, do so now. Refrigerate with the lid on for at least 8 hours.
 

Step 4

Remove the meat from the brine and rinse under cold water.
 

Step 5

Place the meat in the slow-cooker. If you used a pork loin, put it with the fat-side down. DO NOT add any liquid: trust me, it's not necessary.
 

Step 6

Set your slow-cooker on low and make sure the lid is on tightly. Leave for 8 hours and, although the temptation might be great, do not take the lid off at all!
 

Step 7

Remove the meat from the slow cooker. It will be very tender and will likely fall apart, so be careful! Remove any bones (if you used the Boston Butt) and pull apart with a fork. Retain the liquid for an au jus, or discard.
 

Step 8

From here you can do anything you like. I like to mix in some of my favorite barbeque sauce, but it's quite delicious as it is!
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