TRACY'S TREASURED RECIPES
    Tracy says     ENJOY!
    Pulled Pork
    tracys treasured recipes tracy's treasured recipe
      6-8  lbs boston butt or pork shoulder 
      (may weigh less if it is boneless)

      for the brine

      • 3/4  cup molasses
      • 12  ounces pickling salt or kosher salt
      • 2  quarts water

      for the spice rub

      • 2  teaspoons whole cumin seeds
      • 2  teaspoons whole fennel seeds
      • 2  teaspoons whole coriander seeds
      • 2  tablespoons chili powder
      • 2  tablespoons onion powder
      • 2  tablespoons paprika

      for the hog mop

      • 1/2  cup barbecue sauce (whatever type you're using)
      • 1  cup apple cider vinegar

      to serve

      • 8-10 split fresh kaiser rolls or sandwich buns
      • barbecue sauce (your favorite)
      • coleslaw (optional)
     
    • Combine ingredients for the brine.
    • ace the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
    • Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
    • At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
    • Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
    • Mix together ingredients for mop/baste and set aside.
    • Prepare smoker or grill.
    • When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
    • Do not exceed 190F for an internal temperature in the meat or it will be dry.
    • Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
    • During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
    • When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
    • The roast will appear dark (it's what is called a"bark") when fully cooked.
    • Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
    • To pull, use your fingers or 2 forks to shred meat on a cutting board.
    • To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
    • Place meat on a bun/roll with some cole slaw (if desired).
    • May also just eat off the plate, no sandwich.
    • You'll find yourself grabbing pieces to munch on anyway
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