Pulled Pork Sandwiches

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

Method

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.