Saftiges gezupftes Schweinefleisch (Druckversion)
Saftig-zartes Schweinefleisch, langsam gegart und mit Gewürzen veredelt - perfekt für Sandwiches, Tacos oder als Hauptgericht.
# Zutaten:
→ Pork
01 -
6 pound pork shoulder
→ Dry Rub
02 -
1 tablespoon ground cumin
03 -
1 tablespoon garlic powder
04 -
1 tablespoon onion powder
05 -
1 tablespoon chili powder
06 -
1 tablespoon cayenne pepper
07 -
1 tablespoon salt
08 -
1 tablespoon black pepper, ground
09 -
1 tablespoon paprika
10 -
½ cup brown sugar, packed
→ Brine Solution
11 -
½ cup salt
12 -
½ cup brown sugar, packed
13 -
3 tablespoons dry rub mix
14 -
8 cups water, cold
15 -
2 bay leaves
# Anleitung:
01 -
In a bowl, combine all the dry ingredients together and mix well.
02 -
In a large pot, dissolve salt and sugar in cold water along with dry rub mix. Add bay leaves and immerse pork shoulder. Cover and refrigerate overnight.
03 -
The next morning, remove pork from the brine and gently pat it dry.
04 -
Massage the dry rub into the pork, ensuring all areas are well coated.
05 -
Preheat the oven to 225℉.
06 -
Place the pork shoulder in a roasting pan with a rack. Add water to the pan and roast for 12 hours until internal temperature reaches 200℉.
07 -
Remove pork from the oven and let it rest for 1.5 to 2 hours. Use two forks to shred the pork into fine pieces.
08 -
Serve the pulled pork as a filling for sandwiches, tacos, or as a main dish.
# Nützliche Hinweise:
01 -
Brining overnight enhances the flavor and tenderness of the pork.
02 -
Adjust spice levels in the dry rub for a personalized taste.
03 -
Slow roasting ensures the pork is tender and juicy.
04 -
Allow the meat to rest after roasting to retain its juices.