Alton Brown Bbq Pulled Pork

• 1 boston pork butt (pork shoulder)
• 1tsp whole coriander seed
• 1tsp whole fennel seed
• 1tsp whole cumin seed
• 1tbsp onion powder
• 1tbsp paprika
• 1tbsp chili powder
• 8 oz molasses
• 12 oz pickling salt

1. Take a small cooler and set it on your scale and tare it to zero. Add 12 oz of pickling salt then tare again to zero. Add 8 oz molasses then tare again. Add 4 lbs (4 pints) of water. Mix with whisk. Put in butt (sometimes it may overflow, be sure to allow for this) and then top with a ziplock bag of ice. This is a cold brine. You can also stick it in a fridge if you have one big enough.
2. Brine for 12 hours.
3. Prepare rub: Add cumin, chili powder, coriander, paprika, onion powder, and fennel seed to a clean coffee grinder and grind. Pour into can to sprinkle on pork. Liberally apply to pork.
4. Smoke over hickory between 200-250 for 8-12 hours. Pull apart with fork when done. It's done to tenderness, so if you can pull it like this, it is done.

pork, coriander seed, cumin, onion, paprika, chili powder, molasses, salt

Taken from www.epicurious.com/recipes/member/views/alton-brown-bbq-pulled-pork-50127796 (may not work)