BBQ Pulled Pork

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3 lb Pork Shoulder

½ Cup Barbecue seasoning

For the Brine:

¼ Cup Salt

¼ Cup Brown Sugar

1 ½ Tbs Barbecue Seasoning

4 Cups Cold Water

1 Bay Leaf

1. In a large pot, prepare your brine solution by dissolving the salt and sugar in cold water, along with 1 ½ tablespoons of the dry rub mixture and bay leaf. Immerse your pork shoulder, cover the pot and let the pork brine overnight in the refrigerator.

2. The next morning, remove the meat from the brine. Gently pat it dry before moving it to a deep roasting pan.

massage the dry rub into the meat, ensuring the meat is well-coated with the spice mix.

3. Preheat oven to 225℉. Place the pork shoulder in a roasting pan with a rack, and pour a couple cups of water in the bottom of the pan. Place the roasting pan on the middle rack in the oven. Allow the pork to roast low and slow,

approximately 12 hours, until the internal temperature reaches around 200℉.

4. Once the pork has finished its oven time, remove it from the oven and let it rest for a further 1.5 to 2 hours.

5. Shred pork and use to fill hoagie rolls, tacos, or burritos