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“Carolina Pulled Pork”
READY IN:
20hrs
YIELD:
15 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine molasses, pickling salt, and water in 6 quart pan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
  2. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
  3. Preheat smoker to 210-225 degrees. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210-225 degrees. Begin checking meat for doneness after 10 hours of cooking time. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read meat thermometer, reaches 165 degrees for slicing or 175 degrees for pulling.

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