Smoked Pulled Pork

INGREDIENTS:

Brine:

3/4 cup molasses

1 ½ cups pickling salt

2 quarts bottled water

6 to 8 pound Boston butt

Rub:

2 tsp whole cumin seed

2 tsp whole fennel seed

2 tsp whole coriander

2 Tbsp chili powder

2 Tbsp onion powder

2 Tbsp paprika

2 Tbsp mustard

Braising Liquid:

1 cup vegetable oil

1 cup cider vinegar

2 cups hot water (to dissolve the dry rub)

½ cup dry rub (reserved from above recipe)

1 Tbsp Worcestershire Sauce

1 Tbsp soy sauce

DIRECTIONS:

1. Combine molasses, pickling salt, and water in 6-quart container. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in the refrigerator for a minimum of 8 hours. 12 hours is ideal.
2. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika. Remove Boston butt from brine and pat dry. Spread mustard in a thin layer all over the pork. Sift half the rub evenly over the pork and then pat onto the meat making sure as much of the rub as possible adheres. Save the remaining rub for the braising liquid.
3. Prepare braising liquid: Whisk all ingredients together.
4. Preheat smoker to 210 degrees F. Place butt in disposable aluminum pan and place in smoker. Mop the braising liquid on the butt after 2 hours of smoking, continue mopping the braising liquid every 2 hours. After 6 hours of smoking and basting, cover with aluminum foil and continue to smoke. Use thermometer to check for doneness. Meat is done when it reaches an internal temperature of 203–205 degrees F. This takes between 10-12 hours. Once done, remove from smoker and set aside to rest for at least 1 hour. Pull meat apart with your Original Bear Paw Meat Shredders and serve as sandwich with coleslaw and dressing as desired.
5. ENJOY