Today I have started a brine for a couple of pork shoulders, with the hope of getting a good pulled pork tomorrow night. I started with a couple of pork shoulders I picked from Costco ~$1.40 a pound - each is about seven pounds. I am making a simple brine with salt, brown sugar and a little soy sauce. I plan having in the brine all day and put the rub on it before I head to bed tonight.
I have been researching different approaches to pulled pork and from what my experience the first time doing this the best advice I have found that worked is be to true to the final internal temperature of 195 degrees Fahrenheit. I keep reading several variations on the rubs, but I am going to with a blend I found at the Kitchen Window. The idea will be to start the fire early in the morning in the Big Green Egg. Weather is supposed to be extra cold, so that will be interesting attempt.
