A baked celery casserole may be something you’ve never heard of, but it makes for an unexpectedly excellent side dish.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 1 day |
| Total Time: | 1 day 6 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 water, or as needed
- 2 cups white sugar
- 1 ½ cups salt
- 1 (8 pound) bone-in pork shoulder (Boston butt), or more to taste
- 4 tablespoons brown sugar, or as needed
Instructions
- Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
- Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
- Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Reviews
Others thought the brine was too salty. I agree. My neighbor made excellent pulled pork with apple cider vinegar, pepper, and hot sauce. Added salt to taste later.
This is an amazing recipe. I followed it exactly and it came out perfect. The meat is so soft and tender and its sweet and savory at the same time. The best part is the pulled pork sliders the next day!
This was too salty. I recommend soaking the meat for 30 minutes prior to cooking to remove excess salt, as one does with brined meats.