Started a pulled pork of my own today, to be cooked tomorrow.
It's an apporximately 7 pound loin roast, with really nice marbelling and a nice uniform fat cap.
Right now it's brining in the fridge in a solution of salt, brown sugar, lots of water, 2 bay leaves, and a few tbsp. of my dry rub. At about 10 tonight I'll pull it out of the brine, dry it off, and apply the rub.
My rub was a mixture of brown sugar, and then equal ratios of smoked paprika, cayenne, chili powder, cumin, coriander, pepper, salt, garlic powder, onion powder, and oregano.
This will sit on the pork overnight, and then around 8 am I'll start it smoking. I have a massive bowl of applewood chips soaking in water right now for use tomorrow.
Edit: Also, I bought some Innis and Gunn to go with it. Thought it would be a nice complementary flavor:
