Sweet Tea Brined Pulled Pork
Ingredients:
- 8-10 lb Pork Shoulder
- 1 Cup of Sweet Tea Brine
- 1 Gallon of Water
- Food Safe Container w/lid
- Your Favorite Rub (our go to is a combo of Signature & Sweet Heat)
- Apple or Peach wood Chunks/pellets
Brine Instructions:
1. Trim fat cap off the pork shoulder. We leave about 1/8 in of fat on the top.
2. Take 1 cup of Sweet Tea Brine and mix into 1 gallon of cold water and place shoulder in container and cover with lid. (**Optional** To increase the intensity of tea flavor you can bring mixture to a boil in a pot and then add ice to chill before placing meat in brine container.)
3. Store in fridge for 24-48 hours.
4. Remove from brine, rinse with cold running water and pat dry. Discard brine. Season liberally with your favorite Rub.
Smoking Instructions:
1. Set up your grill/pellet smoker for indirect heat (275 degrees) and add your wood chunks/Pellets. We prefer chunks over chips for longer smokes.
2. Once the smoker is dialed in, place the brined and seasoned shoulder on the smoker fat cap up.
3. Smoke until internal temp of the shoulder reaches 198-202 degrees.
4. Remove from smoker, wrap in foil/butcher paper, place in cooler and let rest for 2-3 hours.
5. Pull, find a bun or tortilla, add some slaw (recipe attached) or pickled onions, a little bit of sauce and dig in!!
Lane’s Jalapeno Cilantro Slaw
Ingredients:
- 1 head Green Cabbage (shredded)
- 1 head Purple Cabbage (shredded)
- 1 small red onion (sliced thin)
- 1 Jalapeno (seeded and chopped)
- 1 Lime (zest & juice)
- Handful of cilantro (chopped)
- 1 teaspoon of Lane’s BBQ Signature Rub
- 1 cup of Lane’s BBQ Sorta White Sauce
Instructions:
1. Combine green & purple shredded cabbage, onion, jalapeno & cilantro.
2. Add the lime juice, zest and season with Signature Rub.
3. Add Sorta White Sauce & mix well to combine.
4. Serve & Enjoy!
Recipe Provided by Lanes BBQ