Smoked Pulled Pork

• 1 whole Boston Butt
• 1/2 gallons Apple Cider
• 1 cup Kosher Salt
• 1 cup Brown Sugar
• 1 Tablespoon Maple Syrup
• 1/2 cups Dark Brown Sugar
• 1/4 cups Paprika
• 1 teaspoon Granulated Garlic
• 1 teaspoon Onion Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1 teaspoon White Sugar
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Ground Mustard
• 1/2 teaspoons Curry Powder

1. Prepare brine by mixing brine ingredients together.
2. Brine pork for 1224 hours.
3. Remove meat from brine and pat dry.
4. Save the brine.
5. Mix spice rub ingredients together and liberally apply to the pork.
6. Smoke at 220 degrees F, injecting the meat with the reserved brine every hour to keep it moist.
7. When the meat reaches an internal temperature of 170 degrees F, wrap it in aluminum foil.
8. Turn smoker to 250 degrees F and finish meat to 200 degrees F. The whole smoking process should take about 13 hours.
9. Let meat cool at least 30 minutes.
10. Using two forksone in each handseparate a large chuck of meat at a time and shred it down to the desired consistency.
11. Serve on slider buns with cole slaw and barbeque sauce.
12. For a seasonal slant, substitute cranberry sauce for the barbeque sauce.

apple cider, kosher salt, brown sugar, maple syrup, brown sugar, paprika, garlic, onion powder, black pepper, kosher salt, white sugar, cayenne pepper, ground mustard, curry

Taken from tastykitchen.com/recipes/main-courses/smoked-pulled-pork/ (may not work)