BBQ Pulled Pork (Easy Freezer Meals)

Ingredients

• 4 lb Pork Shoulder (Boston Butt) (bone‑in or boneless, trimmed to a thin layer of fat)
• 0.25 cup Kosher Salt (for brine injection)
• 2 tbsp Granulated Sugar (for brine injection)
• 1.5 cup Apple Juice (1 cup for brine, 0.5 cup for cooking liquid)
• 2 tbsp Yellow Mustard (helps rub adhere)
• 2 tbsp BBQ Dry Rub (store‑bought or homemade (brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne))
• 0.25 cup Water (adds moisture for braising)
• 1 tsp Liquid Smoke (adds smoky flavor without a smoker)
• 0.5 cup Barbecue Sauce (optional) (mix into shredded pork before freezing if desired)

Instructions

1. Trim the Pork Shoulder

   Place the pork shoulder on a cutting board and trim excess fat, leaving a thin layer to keep the meat moist during cooking.

   Time: PT10M

2. Prepare Brine

   In a mixing bowl combine kosher salt, granulated sugar, and 1 cup apple juice until dissolved.

   Time: PT5M

3. Inject the Brine

   Load the brine into a meat‑injection syringe and inject evenly into the pork shoulder, spacing injections about 1‑inch apart.

   Time: PT5M

4. Rest the Brined Pork

   Place the injected pork in a shallow dish, cover, and refrigerate for at least 3 hours (or overnight) to let the brine penetrate.

   Time: PT3H

5. Apply Mustard and Rub

   Remove pork from the fridge, pat dry, spread 2 tbsp yellow mustard over the surface, then generously coat with the BBQ dry rub.

   Time: PT5M

6. Add Cooking Liquid and Cover

   Place the seasoned pork in the roasting pan, add 1/4 cup water, 1 tsp liquid smoke, and 1/2 cup apple juice. Tightly cover the pan with aluminum foil.

   Time: PT5M

7. Low‑and‑Slow Cook

   Preheat the oven to 250°F (120°C). Place the covered pan in the oven and cook until the internal temperature reaches 203°F (95°C), about 8‑12 hours. If using a slow cooker, set to low and cook the same amount of time.

   Time: PT12H

   Temperature: 250°F

8. Rest After Cooking

   Remove the pan from the oven, keep it covered, and let the pork rest for 15 minutes. This allows juices to redistribute.

   Time: PT15M

9. Shred the Pork

   Using two forks, tongs, or your hands, pull the pork apart into bite‑size strands. Discard any large pieces of fat or bone.

   Time: PT10M

10. Portion and Freeze

    Divide the shredded pork into 12‑ounce (340 g) portions. If desired, stir in barbecue sauce. Vacuum‑seal each bag (or use zip‑top freezer bags, removing as much air as possible) and label. Freeze flat for easy storage.

    Time: PT10M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

5 g

Fat

60 g

Fiber

0 g