Smoked Pulled Pork Slider

Brine:

1 gallon water 2/3 c kosher salt

2/3 c light brown sugar

6 bay leaves 1 yellow onion rough chopped

8 garlic cloves rough chopped 2 dried cayenne peppers

2 T whole black peppercorns 10 sprigs fresh thyme

10 fresh sprigs rosemary

Bring everything to a boil and chill.

Spice rub:

1c granulated sugar

1/4c kosher salt 1T ground black pepper

2T paprika 2T ginger powder

1T granulated garlic 1T mustard powder

2T onion powder

2T dried oregano 2t ground nutmeg

Mix all items thoroughly.

Use a 6 to 10 pound pork butt, shoulder, or picnic roast to brine for 24 to 48 hours. Completely submerge meat in chilled brine using a brining bag or large stock pot and refrigerated for desired time.

Remove pork from brine after desired time frame and rub with the spice mix. Do not contaminate the mix with raw meat; you will need some for later use. Once the cut of meat is literally covered with rub,

place in a smoker @ 225 degrees for 12-17hours, till the bone easily pulls away from the product. Use

your preference of wood, we use apple.