As promised, here’s one way you can use the brioche buns from my previous post: pulled pork sandwiches! There’s not a ton of BBQ spots out in California, so knowing how to make your own pulled pork comes in clutch when those cravings hit. Pulled pork is so simple yet so intimidating for a lot of folks, and I promise this recipe is straightforward and couldn’t be easier! All you need is a pork shoulder, some spices, and a little bit of patience. What’s your favorite BBQ?
Ingredients
Pork Shoulder Brine
- 1/2 cup brown sugar
- 2 dried bay leaves
- 1 tbsp red pepper flakes
- 2 garlic cloves, smashed and peeled
- kosher salt
Roasting
- 1 1/2 cups apple cider
- 8 large shallots
Instructions
- In a large pot, add 2 quarts of water with all the brine ingredients and 6 tbsp of salt. Bring to a simmer and stir until the sugar and salt have dissolved. Remove from the heat and cool completely. Submerge pork shoulder in the brine and place in the refrigerator for 12-48 hours. When ready to cook, drain the pork shoulder and pat completely dry. No need to salt it after!
- To roast, preheat the oven to 300°F. Line a roasting pan with parchment paper and add the pork shoulder along with the apple cider, placing the shallots around the shoulder. Roast for 4-5 hours, looking for 205°F internal temperature. You can optionally broil for 5 minutes to really crisp up that skin at the end.
- Once done, remove the pork from the pan and place onto a serving plate. Let the pork sit for 15 minutes before shredding. Optionally you can reduce the leftover liquid from the pan into a sauce to serve over the pork.
- Serve hot with your favorite barbecue sauce on some fresh brioche buns!
- Enjoy!
