Pulled Pork Sandwiches
This pulled pork gets its character from a long honey brine and a slow smoke over apple wood. The brine seasons the meat through and keeps a big Boston butt moist over many hours at 210°F. The rub adds paprika, cayenne, rosemary and dried lemon peel, with brown sugar for a dark crust. The contributor insists on a real smoker, and the result explains why.
Instructions
Stir the water, pickling salt and honey together in a 6-quart cooler until the salt and honey dissolve. Add the pork butt and keep it cold, either in the refrigerator or with a large bag of ice on top, for 8 to 12 hours.
Lift the pork out of the brine and pat it dry with paper towels. Mix the paprika, black pepper, lemon peel, cayenne, rosemary and brown sugar, then rub the mixture over the whole surface of the meat.
Light a few chunks of apple wood and put them in the firebox of a smoker. Bring the smoker to about 210°F and hold it there. This needs a real smoker, as the contributor warns against trying it in the oven.
Put the pork in the smoker and cook it for 8 to 12 hours, adding fresh apple wood as the old pieces burn down. The pork is ready when the meat is tender, and if it still resists, keep smoking.
Let the pork rest for 1 hour. Shred it with two forks and pile it onto hamburger buns.
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