Good old protein is always good for athletes, for good muscle recovery!
For the Dry Rub:
- 1tbsp chilli powder
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 cup dark brown sugar (optional)
Mix well and store in an airtight container
For the brine solution
- 1/2 cup sea salt
- 1/2 cup dark brown sugar
- 1 litre water
- 4 bay leaves
- 4 tbsp of the dry rub mix
Stir into the cold water, continue until the salt has dissolved. Add the other ingredients and stir until completely combined.
For the Boston Butt of Pork
- Place pork shoulder in a good sized container and cover with brine solution. Cover the container and place in the fridge overnight.
- Remove the pork shoulder from the brine and pat dry with paper towels and place in your roasting dish. Sprinkle with dry rub over the entire surface of the pork, massaging it in so it does stick to the surface.
- With the flat layer of pork facing up, place the container uncovered, into your preheated oven at 130 degrees and cook uncovered for an hour.
- Place 3 cups of apple juice into the base of the dish and cook for a further 5-6 hours ensuring the temperature remains at 130 Celsius.
- If you have a meat thermometer, make sure that once the internal temperature of the meat reaches 85c turn the heat down and allow the meat to cool for an hour resting it in its juices.
To serve, pull apart with two forks, rip apart and enjoy.