16 Hour Slow Smoked Pulled Pork.
Recipe type: Entree
Cuisine: BBQ
- Brine:
- 2 cups of brown sugar
- 2 cups of coarse salt
- 3 heads of garlic, sliced in half
- 2 large yellow onions, sliced in half
- 3 bay leaves
- 1 red chili pepper
- enough water to fully submerse the pork, I used 32 cups for this recipe
- For the rub:
- In a bowl combine:
- 1 cup of brown sugar
- 3 tablespoons of onion powder
- 2 tablespoons of dry mustard
- 1 heaping tablespoon of black pepper
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of dried dill
- 2 teaspoons of chili powder
- 1 teaspoon of cayenne pepper
- mix all the rub ingredients together in a large bowl
- For the brine:
- In a large pot I combined half the water with the salt and sugar and stirred over medium heat until the sugar was dissolved.
- Do not bring to a boil unless you have ample time to allow it to cool.
- I added the rest of the water and stirred to mix fully.
- Place the pork into a large container.
- I used a stock pot as it had the depth I was looking for.
- Add the onions, garlic, chili pepper and bay leaves.
- Cover with the brine.
- To weight down the pork I used a small plate and a mason jar filled with water to hold the butt under the surface of the solution.
- Place in a fridge for up to 24 hours.
- When ready, remove from brine and place on a wire rack.
- Using paper towel blot the surface of the meat.
- Rub the entire surface of the butt with the BBQ rub we made earlier.
- Now you are ready to smoke!
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/16-hour-slow-smoked-pulled-pork/
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