Cookbook:Pulled Pork Sandwiches

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Cookbook | Ingredients | Recipes

Please don't try to do this in the oven 'cause you'll just ruin it.

Ingredients[edit | edit source]

  • Hamburger buns for serving
  • 1 6-8 lb. Boston pork butt, trimmed
  • 12 ounces by weight pickling salt
  • 3/4 cup honey
  • 2 quarts water
  • 2 tbsp paprika
  • 2 tbsp black pepper
  • 3 tbsp dehydrated lemon peel
  • 2 tbsp cayenne pepper (more if you like)
  • 1 1/2 tbsp dried rosemary
  • 3 tbsp dark brown sugar
  • Several pounds of apple wood
  • Large bag of ice, if needed

Procedure[edit | edit source]

  1. Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8-12 hours.
  2. Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.
  3. Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker to 210°
  4. Place in a smoker and cook for 8-12 hours, changing wood as needed. The meat should be tender at this point. IF NOT CONTINUE SMOKING!
  5. Let rest 1 hour, then shred with two forks. Serve on hamburger buns.