Perfect Pulled Pork

Step 1 -Starting the night before cooking, combine the ground cumin, garlic powder, onion powder, chili powder, cayenne pepper, 1 tablespoon of the salt, pepper, and the 1/2 cup of the brown sugar together to make the dry rub.

Step 2 -In a large pot, combine the 1/2 cup of salt, 1/2 cup of the brown sugar, the cold water, the dry rub mix, and the bay leaves.

Step 3 -Add the pork shoulder to the brine.

Step 4 -Cover the pot and store it in the fridge for at least 8 hours and up to overnight.

Step 5 -The morning of, remove the pork from the brine and pat it dry.

Step 6 -Preheat the oven to 225 degrees F.

Step 7 -Place the meat into the deep roasting pan (an absolute necessity for this recipe).

Step 8 -Start rubbing the dry rub all over the meat. Ensure that you put plenty of rub and massage it really well.

Step 9 -Put the pork uncovered into the oven on the middle rack, and cook until the internal temperature of the meat is 205 degrees F and it falls apart easily, about 12 hours. The high temperature is necessary for the uniquely tender texture.

Step 10 -Remove the meat from the oven and let it rest 1 hour 30 minutes- 2 hours.

Step 11 -With two large forks, shred the meat. It will fall apart and should not take you long.

Step 12 -Serve hot!