Pulled Pork

By DWatkins23

This is a takeoff on Alton Browns recipe, but after smoking I braise it...

Ingredients

• Brine:
• 8 oz (3/4 c) Molasses
• 12 oz Pickling Salt
• 1 Qt Apple Cider
• 1 Qt Bottled/filtered Water
• 6 to 8 lb Boston Butt
• 1 c Brown Sugar
• Rub
• 1 t Whole Cumin Seed
• 1 t Whole Fennel Seed
• 1 t Whole Coriander Seed
• 1 T Chili Powder
• 1 T Onion powder
• 1 T Paprika
• Braise
• 1 Qt Apple Cider
• 1 c Apple Cider Vinegar
• 1 c brown Sugar

Details

Preparation time 20mins
Cooking time 1200mins
Adapted from Foodnetwork.com

Preparation

Step 1

Combine ingredients for brine. place boston butt in large tupperware, pour brine over making sure butt is completely submerged. refrigerate for at least 8 hours, 12 is better.

place rub components in spice grinder and grind to combine. Remove butt from brine and pat dry. Sift the rub evenly over the shoulder then pat onto the meat making sure as much rub adheres as possible. Use plastic gloves during application to ensure that rub adheres.

Preheat smoker to 210 degrees F. Place butt in smoker and smoke for 10-12 hours, maintaining a temp of 210 degrees F. After smoking put into deep pan and pour over braising liquid. Bring to a boil and reduce to simmer braise for 2 hours. Allow to rest off fire for at least one hour. Pull pork apart with forks leave in braising liquid, mix together and serve on buns.