Pulled Pork Sandwiches
Please don't try to do this in the oven 'cause you'll just ruin it.
2 quarts water
12 ounces pickling salt
¾ cup honey
6–8 lb Boston pork butt, trimmed
2 tbsp paprika
2 tbsp black pepper
3 tbsp dehydrated lemon peel
2 tbsp cayenne pepper (more if you like)
1 ½ tbsp dried rosemary
3 tbsp dark brown sugar
Several lbs apple wood
Hamburger buns for serving
Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8–12 hours.
8–12 hours
Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.
Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F.
Place in a smoker and cook for 8–12 hours, changing wood as needed. The meat should be tender at this point—if not, continue smoking.
8–12 hours
Let rest 1 hour, then shred with two forks. Serve on hamburger buns.
1 hour