Pulled pork is the perfect summer poolside food. Sticky and messy but oh so yummy!!
Now before we get to eating delicious melt in your mouth pulled pork, we need to first prepare the meat. Boston butt is the best cut for pulled pork; 3 to 4 lbs will do. It's really the shoulder so why they call it butt roast is beyond me :)
Prepare a brine for your meat, place the meat in a container, pour brine over meat and let sit overnight or for at least 5 to 7 hours.
You will need to prepare a dry rub. Once you take your meat out of the brine, pat dry with paper towel and start massaging the dry rub all over the meat. Don't be stingy with the rub, you have a thick piece of meat!
For your rub you will need: