No food is better suited for the smoker than pork. There is something about a piece of pork that has been slow cooked over wood that makes men regress back to primal days, when smoking was a necessity, not a leisure activity. Once the hunk of meat is finished, it is savagely ripped apart and messily devoured. There is something primal about the whole process.

This recipe for pulled pork shoulder is brilliant in its simplicity. When you have the complex and unmistakable flavors that smoke and a long cooking time provide, why would you want to cover it up with too many other ingredients? The brine ensures that the pork will stay juicy, even through a long dry cooking process.

BBQ Smoker Pulled Pork Sandwiches
Ingredients You Will Need:
For The Brine:
¾ cup brown sugar
¾ cup salt
½ gallon water

Dissolve the sugar and salt in the water.

For The Meat:
5- to 8-pound pork shoulder (also known as Boston Butt)
1 teaspoon whole coriander
1 teaspoon whole cumin
½ teaspoon whole black peppercorns
½ teaspoon whole white peppercorns
¼ teaspoon cayenne
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
½ tablespoon chili powder
1 tablespoon salt

Place the pork shoulder in the brine, and refrigerate for 10 to 12 hours. Remove it from the brine, and pat dry. Lightly toast the coriander, cumin and black and white peppercorns until they become aromatic and begin to smoke. Grind them in a spice mill, and then mix them in a bowl with the remaining spices and salt.

Fill your smoker with your favorite wood, and heat it to 220 degrees Fahrenheit. Thoroughly rub the pork with the seasoning, and put it in the smoker. Let the pork smoke for 9 to 12 hours, or until it falls apart easily when pulled. Remove it from the smoker, and let rest for at least 45 minutes before shredding. After it rests, shred the meat either with your hands or two forks. Pile it onto a bun, squeeze on some of your favorite BBQ sauce and enjoy.