Pulled Pork – The brined version

Pork/Marinade

  • 1.7kg pork shoulder (butt)
  • 2000ml water
  • 6 tbsp. salt
  • 125g molasses

Spice rub (Dry roast in a pan and grind)

  • 1 tsp. fennel seed
  • 1 tsp. cumin seed
  • 1 tsp. coriander seed
  • 1 tsp. chilli powder
  • 3 shallots crushed

Marinade the pork overnight in the brine.

Dry and rub in the spice mix.

Cook for 6-9 hours at 170c – this seems much too hot.


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