Pulled Pork (Be 'wiched)

By hmp13

1 cup of salt for every 4 quarts of water.

Ingredients

• Brine:
• 1 large pork butt (shoulder), with fat cap
• 3/4 cup salt
• 1/2 cup sugar
• 1/4 cup honey
• 3/4 cup molasses
• 1 cup soy sauce
• 3 tablespoons liquid smoke
• enough water to cover pork
• Pork:
• 2 teaspoons liquid smoke
• 1/4 cup yellow mustard
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper

Preparation

Step 1

Brine:
Bring brine ingredients to a boil, add ice to cool. Stab pork butt repeatedly with a sharp knife. Put pork in container and cover with brine, weigh down with a plate if needed. Brine in the refrigerator, up to 2 days.

Pork:
While pork brines, combine liquid smoke and mustard in a small bowl; set aside. Combine pepper, paprika, sugar, salt and cayenne in a second small bowl; set aside. adjust oven rack to lower middle position and heat oven to 325 degrees.

Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, until well browned, tender and internal temperature registers 200 degrees. Transfer pork to a clean baking sheet, tent loosely with foil and let rest for 20 minutes.

Using 2 forks, shred pork into bite sized pieces. Toss with reserved cooking liquid. Season with salt and pepper. Serve on a bun topped with a small amount of sauce and caramelized onions.