Americas / Main
Pulled Pork Sandwiches
Please don't try to do this in the oven 'cause you'll just ruin it.
Ingredients
- water2 quart
- pickling salt12 oz
- honey3/4 cup
- pork shoulder, Boston butt; trimmed6–8 lb
- paprika2 tbsp
- black pepper2 tbsp
- lemon zest, dehydrated3 tbsp
- cayenne pepper, more if you like2 tbsp
- rosemary, dried1 1/2 tbsp
- dark brown sugar3 tbsp
- apple wood, for smokingseveral lb
- hamburger bun, for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8–12 hours.
Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.
Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F.
Place in a smoker and cook for 8–12 hours, changing wood as needed. The meat should be tender at this point—if not, continue smoking.
Let rest 1 hour, then shred with two forks. Serve on hamburger buns.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：pork shoulder, Boston butt; trimmed、apple wood, for smoking、Place in a smoker and cook for 8–12 hours）
