1. Smoked Pulled Pork Slider
Brine:
1 gallon water
2/3 c kosher salt
2/3 c light brown sugar
6 bay leaves
1 yellow onion rough chopped
8 garlic cloves rough chopped
2 dried cayenne peppers
2 T whole black peppercorns
10 sprigs fresh thyme
10 fresh sprigs rosemary
Bring everything to a boil and chill.
Spice rub:
1c granulated sugar
1/4c kosher salt
1T ground black pepper
2T paprika
2T ginger powder
1T granulated garlic
1T mustard powder
2T onion powder
2T dried oregano
2t ground nutmeg
Mix all items thoroughly.
Use a 6 to 10 pound pork butt, shoulder, or picnic roast to brine for 24 to 48 hours. Completely submerge
meat in chilled brine using a brining bag or large stock pot and refrigerated for desired time.
Remove pork from brine after desired time frame and rub with the spice mix. Do not contaminate the
mix with raw meat; you will need some for later use. Once the cut of meat is literally covered with rub,
place in a smoker @ 225 degrees for 12-17hours, till the bone easily pulls away from the product. Use
your preference of wood, we use apple.