Pulled Pork

19 ingredients
1 steps

Ingredients

  • 6 -8 lbs boston butt or 6 -8 lbs pork shoulder (may weigh less if it is boneless)
  • for the brine
  • 3/4 cup molasses
  • 12 ounces pickling salt or 12 ounces kosher salt
  • 2 quarts water
  • for the spice rub
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons whole fennel seeds
  • 2 teaspoons whole coriander seeds
  • 2 tablespoons chili powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • for the hog mop
  • 1/2 cup barbecue sauce (whatever type you're using)
  • 1 cup apple cider vinegar
  • to serve
  • 8 -10 split fresh kaiser rolls or 8 -10 sandwich buns
  • barbecue sauce (your favorite)
  • Coleslaw (optional)

Directions

  1. 1
    ["Combine ingredients for the brine.", "Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.", "Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.", "At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.", "Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.", "Mix together ingredients for mop/baste and set aside.", "Prepare smoker or grill.", "When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190\u00b0F.", "Do not exceed 190F for an internal temperature in the meat or it will be dry.", "Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).", "During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.", "When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.", "The roast will appear dark (it's what is called a\"bark\"") when fully cooked.""

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