Description
Our significant other recently hosted an event. Because she has excellent taste in both men and food, she brought home a 12-pound Boston butt and requested that it be smoked. We happily obliged. Thirteen hours in the smoker and some arduous fork work produced these delicious pulled pork sliders.
Ingredients
- 1 whole Boston Butt
- FOR THE BRINE:
- ½ gallons Apple Cider
- 1 cup Kosher Salt
- 1 cup Brown Sugar
- 1 Tablespoon Maple Syrup
- FOR THE SPICE RUB:
- ½ cups Dark Brown Sugar
- ¼ cups Paprika
- 1 teaspoon Granulated Garlic
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon White Sugar
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Ground Mustard
- ½ teaspoons Curry Powder
Preparation
Prepare brine by mixing brine ingredients together. Brine pork for 12–24 hours.
Remove meat from brine and pat dry. Save the brine. Mix spice rub ingredients together and liberally apply to the pork.
Smoke at 220°F, injecting the meat with the reserved brine every hour to keep it moist. When the meat reaches an internal temperature of 170°F, wrap it in aluminum foil. Turn smoker to 250°F and finish meat to 200°F. The whole smoking process should take about 13 hours.
Let meat cool at least 30 minutes. Using two forks—one in each hand—separate a large chuck of meat at a time and shred it down to the desired consistency.
Serve on slider buns with cole slaw and barbeque sauce. For a seasonal slant, substitute cranberry sauce for the barbeque sauce.
