Smoked Pulled Pork recipe courtesy of Caboose Spices & Company
2 quarts water (hot water will help the sugar and salt dissolve)
¼ cup kosher salt
½ cup brown sugar
1 tablespoon rosemary or dried herbs
4-5 lb pork butt roast (pork shoulder)
Pecan, apple or cherry wood chips or pellets
- Mix water, salt, sugar and herbs in large container. Immerse roast and refrigerate overnight.
- Remove roast from brine and start your smoker. Rub Old No. 1 all over roast. Smoke the roast for 3 hours.
- Preheat your oven or smoker to 300 degrees Fahrenheit. Wrap roast tightly with foil and place on baking sheet or roasting pan. Roast for 5 hours (or 1 hour per lb.)
- When roast is done, remove from oven and let stand 15 minutes. Unwrap, and using two forks, shred the pork. Add more Old No. 1 and your favorite BBQ Sauce. Enjoy!
Posted on WholeFoods Magazine Online, 6/30/2016