16 Hour Slow Smoked Pulled Pork.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- brine:
- 3 bay leaves
- 2 cups of brown sugar
- 1 tablespoon of garlic powder
- 1 teaspoon of cayenne pepper
- 2 cups of coarse salt
- 3 heads of garlic sliced in half
- 2 large yellow onions sliced in half
- 1 red chili pepper
- enough water to fully submerse the pork i used 32 cups for the recipe
- for the rub:
- in a bowl combine:
- 1 cup of brown sugar
- 3 tablespoons of onion powder
- 2 tablespoons of dry mustard
- 1 heaping tablespoon of black pepper
- 1 tablespoon of paprika
- 1 tablespoon of dried dill
- 2 teaspoons of chili powder
- mix all the rub ingredients together in a large bo
- Carbohydrate 33.33396 g
- Cholesterol 0 mg
- Fat 0.64848 g
- Fiber 6.24840012931824 g
- Protein 4.27848 g
- Saturated Fat 0.18594 g
- Serving Size 1 1 recipe (347g)
- Sodium 16.464 mg
- Sugar 27.0855598706818 g
- Trans Fat 0.18345 g
- Calories 144 calories
For the brine:In a large pot I combined half the water with the salt and sugar and stirred over medium heat until the sugar was dissolved.Do not bring to a boil unless you have ample time to allow it to cool.I added the rest of the water and stirred to mix fully.Place the pork into a large container.I used a stock pot as it had the depth I was looking for.Add the onions, garlic, chili pepper and bay leaves.Cover with the brine.To weight down the pork I used a small plate and a mason jar filled with water to hold the butt under the surface of the solution.Place in a fridge for up to 24 hours.When ready, remove from brine and place on a wire rack.Using paper towel blot the surface of the meat.Rub the entire surface of the butt with the BBQ rub we made earlier.Now you are ready to smoke!
