Pulled Pork
4 - 5 lb Boston Butt
Apple Cider Brine
1/2 cup kosher salt
1 cup brown sugar
1 Tbsp whole cloves
1 Tbsp whole peppercorns
4 cups apple cider
4 cups water
Mix liquids, salt and sugar until salt and sugar is fully dissolved. You can heat it to help it dissolve, but make sure you cool back to room temp before adding meat. Add cloves and peppercorns. I use a large ziploc bag to brine in, but any nonreactive bowl is fine too. Put the butt into the brine and let sit overnight. Weight the butt down to make sure it is completely submersed.
Mop
One can Pepsi
1 1/2 Tbsp peanut oil
1 1/2 Tbsp sesame oil
2 Tbsp worchestershire sauce
2 Tbsp soy sauce
1 1/2 Tbsp garlic powder
Mix everything together.
I have never had good luck with pulled pork cooking it in the oven or the crock pot, it just doesn’t have the same flavor or texture. I cook on a gas grill. Indirect heat. Around 250 - 275 degrees. Cook the pork approx. 7 hours until internal temp is 190 - 200 degrees. During cooking baste the butt every 30 minutes with the mop.
That’s an interesting recipe - and it doesn’t have Fennel Seed! I like fennel itself, roasted with other root veggies; but I ruined a whole attempt at pulled pork, by using a recipe that involved fennel seed. I just didn’t like it, and I don’t like sausage with too much of it either.
Thanks for posting; next time, I will try yours.
-JT