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Pulled Pork

Pulled Pork

Cooking Time

Preparation Time : 720

Cook Time : 600

Total Time : 1320


Serves 8-10

  • 6 -8lbs boston butt or 6 -8 lbs pork shoulder (may weigh less if it is boneless)

  • 3⁄4 cup molasses

  • 12ounces pickling salt or 12 ounces kosher salt

  • 2quarts water

  • 2teaspoons whole cumin seeds

  • 2teaspoons whole fennel seeds

  • 2teaspoons whole coriander seeds

  • 2tablespoons chili powder

  • 2tablespoons onion powder

  • 2tablespoons paprika

  • 1⁄2 cup barbecue sauce (whatever type you're using)

  • 1cup apple cider vinegar

  • 8 -10 split fresh kaiser rolls or 8 -10 sandwich buns

  • barbecue sauce (your favorite)

  • Coleslaw (optional)


  • 01

    Combine ingredients for the brine.

  • 02

    Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.

  • 03

    Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.

  • 04

    At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.

  • 05

    Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.

  • 06

    Mix together ingredients for mop/baste and set aside.

  • 07

    Prepare smoker or grill.

  • 08

    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°F.

  • 09

    Do not exceed 190F for an internal temperature in the meat or it will be dry.

  • 10

    Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).

  • 11

    During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.

  • 12

    When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.

  • 13

    The roast will appear dark (it's what is called a"bark") when fully cooked.

  • 14

    Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).

  • 15

    To pull, use your fingers or 2 forks to shred meat on a cutting board.

  • 16

    To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.

  • 17

    Place meat on a bun/roll with some cole slaw (if desired).

  • 18

    May also just eat off the plate, no sandwich.

  • 19

    You'll find yourself grabbing pieces to munch on anyway.



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