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Perfect Pulled Pork

Invite friends and family over for a great meal and warm fellowship around your table. Serve them Sam Nix's pulled pork recipe that has been perfected over time to serve a crowd. You'll learn all of the techniques to re-create this mouth-watering recipe in your own home. Sam shares two different menus you can serve from this one simple recipe. Hear advice to make it less daunting to welcome people into your home. Stay tuned for not one but TWO must-have kitchen items!

Perfect Pulled Pork


1 whole Boston butt

(approximately 8-12 pounds)

Dry Rub:*

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

½ -1 teaspoon cayenne pepper

1 tablespoon kosher salt

1 tablespoon ground pepper

1 tablespoon paprika

½ cup brown sugar

*(Can use Head Country seasoning instead.)

Serve with:


BBQ sauce



- OR -

Corn tortillas

Mango salsa or onion and jalapeno, and cilantro

Extra cilantro

Salsa and chips


Cojita cheese Directions:

1. Preheat oven to 225°

2. Mix dry rub ingredients together.

3. Rinse pork shoulder (Boston butt). Pat dry with paper towels. Coat all sides of the shoulder with dry rub. Place fat layer face up in a baking pan that is bigger than the pork by at least 1 inch in length and width and is at least 3 inches deep. Place uncovered baking pan in the oven on the middle rack. Insert a digital thermometer with an alarm function into the center or thickest part of the shoulder. Don’t touch the bone. The pork will cook approximately 10 hours.

4. When the shoulder reaches 200°, turn off the oven to let the pork cool to 170°, 1-2 hours. (If the bottom of the pan is dry or crusted with dry spices, cover the pan with foil to retain the internal moisture of the meat during the cooling period.) Remove pan from oven at 170°. Remove fat from top of pork. Shred meat with two forks in pan or on cutting board.

Perfect Pulled Pork
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