This is so easy, I don’t know why we haven’t made this a million times. If you happen by for dinner in the near future, odds are we’ll be feeding you pulled pork. Once you try a bite, you won’t mind at all that I didn’t fuss over your dinner! In fact, I think you’ll go home and make a big pot yourself. 🙂
Ingredients (Makes 1 big ol’ pot of pulled pork, enough for 12 – 16 hearty sandwiches)
Boneless pork loin roast (about 3 pounds)
1 cup of your favorite BBQ sauce (I used Sweet Baby Ray’s)
1/2 cup white vinegar
For the brine:
2 cups water
2 cups ice cubes
1/2 cup salt
1/2 cup brown sugar
1 teaspoon whole mustard seeds
Step 1) Bring water, salt, brown sugar, and whole mustard seeds to a boil in a large pot. Stir well to make sure all of the brown sugar is dissolved. Remove from heat. Add ice cubes to the brine, and stir to melt the cubes and cool the brine.
Step 2) Place the pork roast in a gallon size ziploc bag, and set the bag in a pan with sides (in case the bag leaks). Carefully ladle brine into the ziploc bag to cover the pork roast, and close the bag. Refrigerate for 24 hours.
Step 3) After 24 hours, remove the pork roast from the brine and place the roast in a baking pan with a lid.
Step 4) Whisk together 1/2 cup vinegar and 1 cup BBQ sauce. Pour this mixture over the pork roast, and place the lid on the baking pan.
Step 5) Place the covered pork roast in a preheated 300 degree oven for 6 hours. Really, 6 hours.
Step 6) After 6 hours, remove the lid from the baking pan and pull the pork roast apart with forks. This will be very, very easy! Serve with rolls and coleslaw. Enjoy!