Slow Smoked BBQ Pulled Pork

Slow Smoked BBQ Pulled Pork

Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger

Injection Brine:
2 cups water
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons salt

Cider Mop:
1 cup apple juice
1 cup water
1/4 cup cider vinegar

Preheat a charcoal grill to 225 degrees F.

Apply the dry rub and inject the pork butt with the brine about every 2-inches. Place the pork on the grill, directly over the drip pan and cook.

After 4-5 hours, apply the cider mop every couple of hours. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the last of the cider mop. Wrap the pork butt in foil and then a towel and place in an empty cooler for 1-2 hours to let the meat rest.

Source: Tool SmokinBBQ