Cookbook:Pulled Pork Sandwiches

Please don't try to do this in the oven 'cause you'll just ruin it.

Ingredients

 * 2 quarts water
 * 12 ounces pickling salt
 * ¾ cup honey
 * 6–8 lb Boston pork butt, trimmed
 * 2 tbsp paprika
 * 2 tbsp black pepper
 * 3 tbsp dehydrated lemon peel
 * 2 tbsp cayenne pepper (more if you like)
 * 1 ½ tbsp dried rosemary
 * 3 tbsp dark brown sugar
 * Several lbs apple wood
 * Hamburger buns for serving

Procedure

 * 1) 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.
 * 2) Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.
 * 3) Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F.
 * 4) 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.
 * 5) Let rest 1 hour, then shred with two forks. Serve on hamburger buns.