This pulled pork is the best I've ever had and it's made in the oven! Check out my south carolina husband's secrets for the best pork! ohsweetbasil.com

World's Best Carolina Pulled Pork

Prep Time: 1 day
Cook Time: 14 hours
Total Time: 1 day 14 hours
Servings: 10
Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

Equipment

Ingredients

  • 5-8 pound Pork Butt bone in and fat pad on top

For the Brine

  • 4 Cups Water
  • 4 Cups Apple Cider
  • 1/2 Cup Kosher Salt
  • 1/2 Cup Dark Brown Sugar
  • 3 Heaping Tablespoons Dry Rub
  • 2 Bay Leaves
  • 1 Pinch Red Pepper Flakes

For the Dry Rub

  • 1 Tablespoon Onion Powder
  • 1 Heaping Tablespoon Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Chili Powder
  • 1 1/2 Tablespoon Kosher Salt
  • 1 Tablespoon Pepper
  • 2 Teaspoons Cayenne Powder
  • 2 Teaspoons Dry Mustard
  • 1 Tablespoon Cumin
  • 1/2 Cup Dark Brown Sugar

For the BBQ Sauce (Optional)

  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup White Vinegar
  • 1/4 Cup to 1/3 Cup Brown Sugar
  • 1/2 Teaspoon Chili Powder
  • 2 Pinches Red Pepper Flakes
  • Salt to taste

Instructions

  • NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.
  • Prepare the Dry Rub
  • Mix all of the ingredients together in a ziploc bag.
  • Set aside.
  • For the Brine
  • In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
  • Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
  • Place in the fridge for 12 to 24 hours.
  • For the Sauce
  • In a glass jar, add the ingredients and place the lid on then shake to combine.
  • Set aside.
  • To Cook
  • Heat the oven to 225 degrees.
  • Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan.
  • Pat very dry with paper towels.
  • Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
  • Rub the remaining seasoning all over the pork and in any cracks or flaps.
  • With the fat facing up, place the pork in the oven with a meat thermometer.
  • Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
  • At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
  • Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
  • Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
  • Serve immediately as is or on buns.
Nutrition Facts
World's Best Carolina Pulled Pork
Amount Per Serving (1.5 cup)
Calories 445 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 136mg45%
Sodium 6886mg299%
Potassium 953mg27%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 31g34%
Protein 43g86%
Vitamin A 280IU6%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.