Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.92 Kcal (2872 kJ) | ||
| Calories from fat | 196.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.87g | 34% | |
|---|---|---|---|
| Cholesterol | 190.47mg | 63% | |
| Sodium | 13860.24mg | 578% | |
| Potassium | 1632.13mg | 35% | |
| Total Carbs | 55.22g | 18% | |
| Sugars | 25.05g | 100% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 66.31g | 133% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 7.1mg | 40% | |
| Calcium | 201.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 103.75 Kcal (434 kJ) | ||
| Calories from fat | 29.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 34% | |
|---|---|---|---|
| Cholesterol | 28.81mg | 63% | |
| Sodium | 2096.5mg | 578% | |
| Potassium | 246.88mg | 35% | |
| Total Carbs | 8.35g | 18% | |
| Sugars | 3.79g | 100% | |
| Dietary Fiber | 0.42g | 11% | |
| Protein | 10.03g | 133% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1.1mg | 40% | |
| Calcium | 30.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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