Smoked Pulled Pork

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.