Pulled Pork Shoulder

Combine ingredients for the brine.

Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.

Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.

At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.

Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.

Mix together ingredients for mop/baste and set aside.

Prepare smoker or grill.

When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.

Do not exceed 190F for an internal temperature in the meat or it will be dry.

Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).

During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.

When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.

The roast will appear dark (it's what is called a"bark") when fully cooked.

Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).

To pull, use your fingers or 2 forks to shred meat on a cutting board.

To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.

Place meat on a bun/roll with some cole slaw (if desired).

May also just eat off the plate, no sandwich.

You'll find yourself grabbing pieces to munch on anyway.