Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wood | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts water
- 12 ounces pickling salt
- ¾ cup honey
- 6–8 lb Boston pork butt, trimmed
- 2 tbsp paprika
- 2 tbsp black pepper
- 3 tbsp dehydrated lemon peel
- 2 tbsp cayenne pepper (more if you like)
- 1 ½ tbsp dried rosemary
- 3 tbsp dark brown sugar
- Several lbs apple wood
- Hamburger buns for serving
Directions
Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8–12 hours.
Remove pork from brine and pat dry with paper towels . Combine remaining seasonings and rub on pork.
Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F.
Place in a smoker and cook for 8–12 hours, changing wood as needed. The meat should be tender at this point—if not, continue smoking.
Let rest 1 hour, then shred with two forks. Serve on hamburger buns.