Fall off the bone pulled pork is packed with flavor and worth every minute!
Hallelujah for bbq, cook-outs, and pool days, summer is officially amongst us! With 4th of July right around the corner, I wanted to put together some fun recipes perfect for your get-together with family and friends. I’m pulling out the big guns first with this unbelievable pulled pork sandwich. It takes 38 hours to complete the process and it’s so, so worth it. Trust me.
It all starts with the brine. I use a basic salt-water brine, and the result is an incredibly tender, juicy meat that literally falls off the bone. Brining helps tenderize the meat by breaking down proteins. The meat will also absorb some of the brine, and the salt in the brine will hold onto the moisture, making your pulled pork much juicier than a pork that wasn’t brined. It’s soaks for 24 hours to get the job done.
Next comes the rub. In my opinion, pulled pork shouldn’t have to be doused in BBQ sauce to have good flavor. Don’t get me wrong, I love BBQ sauce. I love it so much I made this amazing homemade BBQ sauce to enjoy with your sandwich. But with meat this flavorful and juicy, I don’t want to cover it up!
After your pork is done brining, remove it from the liquid. Dry it off and then coat it with the rub, making sure to press it into the meat and under any crevices.
12 hours of slow roasting later she’s ready to eat, I mean rest. As I mentioned in the BBQ sauce post, I’ve taken a couple of tips from the insane amount of Diners, Drive-Ins, and Drives I’ve watched. My favorite being adding coffee. The coffee grounds with the cayenne pepper and the brown sugar make a delicious combo that soaks into the meat. With that smell you’ll have a hard time letting it sit for 2 hours before you shred it up! And I promise it’s not spicy!
Now that you’ve completely tested your will power, your pork is rested and it’s time to shred. Make the slaw in 5 minutes with 5 simple ingredients for the perfect amount of sweetness and crunch, while eating a small sandwich worth of pork straight out of the pan.
Pile your sandwich high with pork and slaw and top with bbq sauce! I even put together a 4th of July timeline below for your convenience.
Sunday 9pm: put pork in brine and set in fridge for 24 hours.
Monday 9pm: Pat with dry rub and roast for 12 hours.
Tuesday 9am: Turn off oven and let pork rest for 2 hours.
- FOR THE BRINE
- 12 cups of water
- 12 tbsp of salt
- 5-6 lb bone-in pork butt with a fat pad
- FOR THE DRY RUB
- 4 oz coffee grounds (I used a local KC brand, The Roasterie)
- ¼ cup brown sugar
- 1½ tbsp paprika
- 1 tbsp ground mustard
- 1 tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp chilli powder
- ½ tsp salt
- ¼ tsp pepper
- FOR THE SLAW
- 2 cups red cabbage chopped
- 2 cups green cabbage chopped
- 1 cup shredded carrots
- ⅓ cup sweet vidalia onion sauce (I use Frank's lite)
- 1 tbsp apple cider vinegar
- FOR THE BBQ
- Search The Food Girl's Homemade BBQ Sauce
- Dissolve 12 tbsp of salt into water. If you need more water, the rule of thumb is one tbsp of salt per one cup of water. Make sure the salt is fully dissolved and has a cloudy appearance. Place pork in water, cover, and refrigerate for 24 hours.
- After 24 hours, remove pork from brine and give it a quick rinse. Set in on a pan to dry for a couple of minutes and preheat your oven to 225 degrees. Make your rub by mixing together all rub ingredients. Pat your pork completely dry with paper towel, and generously season by pressing the rub into the meat. Make sure to cover any flaps or crevices. You should have roughly 4 tbsp of dry rub left depending on the size of your pork butt. Place fat side up in a roasting pan and cook for 12 hours. **Note- Make sure you know how long your oven stays on before turning off!
- RESTING & SHREDDING
- After 12 hours, turn off your oven and let your pork sit for 1-2 hours. This will help redistribute the sauces. When it's done resting, remove from the oven. Remove any "goops" from the bottom of the pan, but leave the juice. Shred the meat and sprinkle one tbsp of the dry rub evenly over the meat.
- Combine cabbage, carrots, vinegar, and sauce and mix together
- Pile pork and slaw onto an onion bun, and top with The Food Girl's Homemade BBQ Sauce or your favorite store bought brand!