Smoked pulled pork

Rob Uzar

Hammock Creek Golf Club

Ingredients

Rub

• 5 pounds pork butt or shoulder
• ½ cup brown sugar
• 2 teaspoons of kosher salt
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons chili powder

Brine

• 4 cups of water
• ½ cup salt
• ¼ cup of brown sugar
• 2 tablespoons of soy sauce
• 2 tablespoons of molasses

Instructions

• Bring water to a boil, add brine ingredients and stir. Boil for a minute or two to dissolve salt and sugar. Remove from heat and add ice to mixture to cool down quickly.
• After cooled, place pork butt into brine overnight. Add enough water to cover the roast. If you have an injector, you can inject some before placing in brine. Overnight the brine.
• Pull from the brine in the morning and let it come to room temperature.
• Put on smoker at 250 degrees and cook until temperature hits 160 degrees (usually 1 hour per pound). Wrap with foil or butcher paper and cook to 205 degrees then let rest for 20 to 30 minutes before pulling.