Easily make great pulled pork for sandwiches or soups. It also freezes well. Just bake it for about five hours and shred.
You will need to buy a Pork Butt or a Pork Shoulder. I'm not sure why these are the same thing or how you can get your butt confused with your shoulder. If you figure that one out let me know. Bone in doesn't matter. First you need to cut off the top flap of fat or you will end up with a greasy mess at the end.
Cover the entire piece of meat on all sides with the meat rub. Add a couple of teaspoons of the spicy rub for a bit of heat. Both recipes are at the end. Then add about 12 ounces of pepsi/coke to the pan. Yes I said soda pop, really.
Careful to not take any spice off the meat.
Cover with foil and if you can place in the refrigerator for 2 to 12 hours. It is best if the spice can sit on the meat for at least a couple hours before baking. If not you can bake now. We usually do this the night before and bake in the morning.
Bake at 350 degrees for about 5 hours, depending on the size. Check. It is not done until it flakes easily with a fork. Try pulling some of it off with a fork and see if it comes off easy.
Now if you want save the juices in the pan. Pour them into a container, no need to filter and refrigerate. The next day scrape off the fat and put the cold jelly-juice in a zip lock bag and freeze. This can be used to make the best gravy you have ever tasted. Enjoy.
Meat Rub
1 Cup Garlic Granules
1 Cup Black Pepper
1 Cup Kosher Salt
3/4 Cup Onion Powder
1/4 Cup Oregano
1/4 Cup Parsley
2 Tbl Chili Powder
2 Tbl Rosemary
2 Tbl Mango (amchur) Powder
1 Tbl Sage-rubbed
You can easily make a smaller batch
just remember that there are 3 teaspoons in 1 Tablespoon
and 16 Tablespoons in 1 Cup.
Spicy Rub
1/4 Cup + 1 Tbl Paprika
1/4 Cup Salt
1/4 Cup Garlic Granules
2 Tbl Black Pepper
2 Tbl Onion Powder
2 Tbl Oregano
2 Tbl Thyme leaves
2 Tbl Cayenne
