BEST PULLED PORK

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Almost everybody who owns a food smoker, loves to make pulled pork. That’s why especially for pulled pork we try to make sure you have plenty of recipes to choose from when you are visiting the Recipe section of the Bradley Smoker Website.

INGREDIENTS

Approximately 3kg pork butt

For brine:

½ cup molasses
350g kosher salt
6 cups water

For dry rub:

1 Tbsp garlic powder
1 tsp onion powder
1 Tbsp paprika
1 Tbsp cayenne
½ tsp ground anise seed
1 tsp ground fennel seed
2 tsp cumin

DIRECTIONS

Dissolve salt & molasses in water
Submerge pork butt in brine
Cover container and place in refrigerator overnight
After brining for 12 hours, remove from brine and pat dry
Combine ingredients for dry rub in a small bowl
Pat rub evenly over pork butt
Preheat smoker with Bradley hickory bisquettes to 98°C and place pork butt in smoker
After 6 hours, check for doneness. If meat tears apart easily when pulling with a fork then it is ready!
Allow to rest for 1 hour
Pull meat apart with forks and serve!