I was searching to see if anyone posted this Food Network recipe and I am so glad you did! DH has made this several times for our summer BBQs and it has been a huge hit with both us and our friends. Everyone commented how tender and delicious the pork was and he was asked several times for the recipe. DH makes his own BBQ sauce to go along with this. I noticed that the proportions you listed on the spice rub are all doubled what I have written down, so maybe we will try it this way next time. We have eaten the pork on its own and also in sandwich form. Both are equally good. Thanks for posting this wonderful recipe.
I'm giving 5 stars for the brine and brining technique - I brined it for the 12 hours, and it made for the best smoked shoulder I've ever done I think. Thanks much.
A very Delicious Recipe.If you like pork, then this is great.
This resulted in very flavorful pulled pork. I brined for 24 hours and then rubbed the pork the night before I smoked it. The pork was a little saltier than I would have liked, so brining that long probably isn't a good idea. I omitted the fennel from the rub, but probably would add that next time and skip the coriander. Thanks for posting the recipe.
This is the best pulled pork I have had--and I always have a terrible time finding anything on the Food Network site, so I am so glad that the recipe is posted here! My DH and I (and our friends) love this recipe and make it every Memorial Day, 4th of July, and Labor Day! We never actually get to the sandwhich part--we just eat the pork on its own! (Note: I make the rub with extra chili powder and without the fennel)
I received a smoker as a gift several years ago after letting it collect dust I decided to out put it to use. This recipe is amazing the pork was cooked to perfection it has a very intense flavor. I used apple and cherry wood, which provide a nice flavor that didn't over power the meat. The only thing I did different was to rub the meat with fresh roasted garlic. I think I'll be using the smoker more often.
This is a great recipe, I really enjoyed making it, brine for 12 hours, let it sit with rub on for 12 hours and then added the smoke for the first 2 hours, used a mix of hickory and mesquite chips. This has already been requested for a repeat performance, thank you...Ken