Pulled Pork

Step 1: Combine ingredients for the brine.

Step 2: Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.

Step 3: Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.

Step 4: At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.

Step 5: Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.

Step 6: Mix together ingredients for mop/baste and set aside.

Step 7: Prepare smoker or grill.

Step 8: 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.

Step 9: Do not exceed 190F for an internal temperature in the meat or it will be dry.

Step 10: Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).

Step 11: During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.

Step 12: When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.

Step 13: The roast will appear dark (it's what is called a"bark") when fully cooked.

Step 14: 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!).

Step 15: To pull, use your fingers or 2 forks to shred meat on a cutting board.

Step 16: To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.

Step 17: Place meat on a bun/roll with some cole slaw (if desired).