Adam’s Brown Sugar Pulled Pork
This brown sugar-sweetened pork shoulder starts off by soaking in an easy brine solution and then finishes up in the oven resulting in juicy and tender pulled pork.
A 7 to 9 quart Dutch oven should contain 4 cups each of water, sugar, and salt.
Add the skin-side up pork shoulder.
If not, add a little more water until the meat is nearly submerged.
For 24 hours, cover and place in the refrigerator.
Set the oven to 300 degrees Fahrenheit (150 degrees C).
The Dutch oven should be taken out of the fridge, the brine drained, and thrown away.
Every 45 minutes, bast the roast with juices from the bottom of the pot to keep it moist as it cooks in the preheated oven covered for 5 to 7 hours.
Put brown sugar on the roast’s surface.
Cook the meat for an additional hour or so, moistening the brown sugar with the juices.