Carolina Pulled Pork

Directions

1. 1
   Combine molasses, pickling salt, and water in 6 quart pan.
2. 2
   Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours.
3. 3
   12 hours is ideal.
4. 4
   Remove Boston butt from brine and pat dry.
5. 5
   Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres.
6. 6
   More rub will adhere to the meat if you are wearing latex gloves during the application.
7. 7
   Preheat smoker to 210-225 degrees.
8. 8
   Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210-225 degrees.
9. 9
   Begin checking meat for doneness after 10 hours of cooking time.
10. 10
    Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read meat thermometer, reaches 165 degrees for slicing or 175 degrees for pulling.