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Prep Time: 600 Minutes Cook Time: 600 Minutes |
Ready In: 1200 Minutes Servings: 10 |
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Carolina Pulled Pork Ingredients:
3/4 cup molasses |
12 ounces pickling salt |
2 quarts bottled water |
6 -8 lbs boston butt |
2 tablespoons salt |
2 tablespoons sugar |
2 tablespoons brown sugar |
2 tablespoons ground cumin |
2 tablespoons chili powder |
2 tablespoons fresh ground black pepper |
1 tablespoon cayenne pepper |
1/4 cup paprika |
Directions:
1. Combine molasses, pickling salt, and water in 6 quart pan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
2. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
3. Preheat smoker to 210-225 degrees. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210-225 degrees. Begin checking meat for doneness after 10 hours of cooking time. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read meat thermometer, reaches 165 degrees for slicing or 175 degrees for pulling.
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