Smoked Pulled Pork Sandwich
Ingredients:
1 ea 8 lb Fresh pork butt
1/2 lb Light brown sugar
1/2 lb Salt
2 Qts Warm water
4 lbs Ice
4 oz Spice Union Honey Habanero Rub
1/4 C Cider vinegar
Brine the pork butt:
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Place brown sugar and salt in a cooler big enough to fit the pork butt.
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Add warm water to the cooler and mix until the sugar and salt is dissolved.
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Place the pork butt in the brine and top with the ice. The ice will keep the temperature within the 'food safe' zone.
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Let the pork butt brine for at least 3 hours.
Smoke the pork butt:
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Preheat your smoker to 225°F- setting up for indirect cooking.
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Remove the pork butt from the brine and pat dry with towel. Let the pork butt come to room temperature.
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Liberally season the pork butt with the Spice Union Honey Habanero Rub.
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Place the pork butt in the smoker.
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Cook the pork butt until it reaches an internal temperature of 155°F (factor 30-35 minutes per pound).
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Wrap the pork butt in aluminum foil.
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Place the pork butt back in the smoker and increase the smoker temperature to 250°F.
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Continue to cook the pork butt until it reaches an internal temperature of 190°F (factor 40-45 minutes per pound).
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Remove the pork butt from the smoker and let sit for 20 minutes.
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Unwrap the pork butt and reserve any liquid captured in the foil.
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Using your hands, shred the pork butt, leaving the meat in long strips as best as possible.
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Add the reserved liquid and cider vinegar to the pulled pork.
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Season the pulled pork with Spice Union Honey Habanero Rub to taste.
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Serve on a soft bun, topped with Mac & Cheese or coleslaw and your favorite barbeque sauce.