16 Hour Slow Smoked Pulled Pork.
Recipe type: Entree
Cuisine: Slow Smoked 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
  1. For the brine:
  2. In a large pot I combined half the water with the salt and sugar and stirred over medium heat until the sugar was dissolved.
  3. Do not bring to a boil unless you have ample time to allow it to cool.
  4. I added the rest of the water and stirred to mix fully.
  5. Place the pork into a large container.
  6. I used a stock pot as it had the depth I was looking for.
  7. Add the onions, garlic, chili pepper and bay leaves.
  8. Cover with the brine.
  9. 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.
  10. Place in a fridge for up to 24 hours.
  11. When ready, remove from brine and place on a wire rack.
  12. Using paper towel blot the surface of the meat.
  13. Rub the entire surface of the butt with the BBQ rub we made earlier.
  14. Now you are ready to smoke!
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/16-hour-slow-smoked-pork/