WORLD'S BEST CAROLINA PULLED PORK

World's Best Carolina Pulled Pork image

You don't have to travel to the south or have a huge BBQ/Smoker to get the best pulled pork ever. Just wait until you try this!

Provided by @MakeItYours

Number Of Ingredients 25

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Ingredients

5-8 pound Pork Shoulder/Butt, bone in and fat pad on top
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
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
*this is optional but we love it
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

Steps:

**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.
Mix all of the ingredients together in a ziploc bag. Set aside.
In a large stock pot, add the water, apple cider, salt, sugar, 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.
In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.
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.