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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Pulled Pork Brined Recipe

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This recipe for Pulled Pork Brined is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 lb Pork Shoulder (Roast)
1 qt Apple Cider Vinegar

BBQ Rub
5 Tbsp. white Sugar
5 Tbsp. Brown Sugar
2 Tbsp. Kosher Salt
2 Tbsp Paprika
1 Tbsp. Onion powder
1 Tbsp. Freshly ground Black Pepper
1 Tbsp. Garlic Powder
1 Onion chopped
Directions:
Directions:
1. Place pork shoulder in large pot and add enough apple cider to cover. Combine white Sugar, brown Sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix 1/4 cup sugar rub in into cider/reserving remaining rub.
2. Cover Pot and refrigerate for 12 hours.
3. Prepare smoker to about 210 degrees and wood for smoke.
4. Pour cider brine into the water pan of smoker adding onion and 1/4 cup of sugar rub. Spread the remaining rub over pork shoulder. Transfer pork to center of smoker.
5. Smoke pork until very tender, about 8 hours, internal temperature around 160 degrees adding additional water or wood as needed.
6. Transfer pork to large platter and cool for 30 minutes then shred with forks.
Personal Notes:
Personal Notes:
Best served with favorite sauce and while still warm.

Bob's Pulled Pork

 

 

 

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