It's a rainy 4th of July here in Nashville, TN. No grilling or smoking happening today. But, not to worry! I have the best indoor oven recipes for when you have to move your outdoor party inside. This is also just great for any ole dinner. The first recipe is for pulled pork. I got this recipe from my sister Jamie Watkins who is an amazing cook.
First find your favorite dry rub. I will post a recipe for mine in a blog to come. For this pulled pork I went to my favorite BBQ restaurant, Baby Blues, where I used to work and asked to purchase some of their dry rub. They are so awesome to me, they just gave me some. Was hoping to get the recipe but I'll take what I can get!!! Most places, especially if family owned, will allow you to purchase some, all you have to do is ask! If you don't have time to make your own, it's the best way to get the tastiest dry rub without all the chemicals that are found in store bought brands.
1 yellow onion sliced into rings
Place sliced onion rings on bottom of a large baking dish. Sprinkle pork shoulder with salt then heavily RUB (massage) dry rub ALL over the pork shoulder. You should use so much dry rub that all you see is dry rub on the pork and no longer the meat. Don't forget to get inside all the flaps!! Place FAT side UP and cook for 8 to 10 hours or until a thermometer reads 190. I know pork is done at 170 but, if you want that pull apart pork you're gonna want to get it to 190 or even 200. Pork is great to slice at 170 but not ideal to get the best pull. Once cooked pull it out of the oven and let rest for at least 20 minutes before you start pulling. If you like a sweeter pork, once you finish cooking, take it out of the oven and add about half a cup to 3/4 of a cup of brown sugar on top of pork and place into a oven on broil until a crust is formed. If you have the time I recommend brining but, its not completely necessary. But here's that recipe in case you do want to take your pulled pork to the next level.
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.
Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag (or a container big enough so the shoulder is completely covered in brine solution).
Add the 2 bay leaves and pour in brine solution.
Refrigerate at least 8 hours
Remove from brining solution and be sure to pat the skin completely dry before you put on the dry rub to get that crispy crust.
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