Here's the thing about pulled pork. It's completely low-maintenance. But yet it tastes like you spent hours caressing it, massaging it, and willing it to be tender.
Before trying this recipe, you should ask yourself a few questions:
- Can you order a Boston/pork butt from your butcher? I'll be honest, it feels a little silly to say to a grown man, but it pays off. Note that while it's called "pork butt", it's really a shoulder cut of meat.
- Can you mix spices and brown sugar together and rub them into the meat?
- Can you place the pork in a low temp oven and not touch it for 8 hours?
- Can you take a fork and shred the meat in a totally imperfect, and even haphazard, way?