Smoked Pulled Pork

Directions

1. 1
   Prepare brine by mixing brine ingredients together.
2. 2
   Brine pork for 1224 hours.
3. 3
   Remove meat from brine and pat dry.
4. 4
   Save the brine.
5. 5
   Mix spice rub ingredients together and liberally apply to the pork.
6. 6
   Smoke at 220 degrees F, injecting the meat with the reserved brine every hour to keep it moist.
7. 7
   When the meat reaches an internal temperature of 170 degrees F, wrap it in aluminum foil.
8. 8
   Turn smoker to 250 degrees F and finish meat to 200 degrees F. The whole smoking process should take about 13 hours.
9. 9
   Let meat cool at least 30 minutes.
10. 10
    Using two forksone in each handseparate a large chuck of meat at a time and shred it down to the desired consistency.
11. 11
    Serve on slider buns with cole slaw and barbeque sauce.
12. 12
    For a seasonal slant, substitute cranberry sauce for the barbeque sauce.