Directions
- Brine the Pork
In a large container, combine sweet tea, salt, brown sugar, peppercorns, and garlic. Stir until dissolved.
Submerge pork shoulder in brine, cover, and refrigerate for at least 12 hours. - Prepare and Smoke
Remove pork from brine, pat dry. Combine paprika, mustard, brown sugar, and chili powder into a paste and rub all over pork.
Preheat smoker to 250°F. Smoke pork for 6 hours or until the internal temp hits 195°F and it pulls apart easily. - Shred and Serve
Let the pork rest for 30 minutes, then shred with forks. Serve on buns, over grits, or in tacos. A splash of vinegar-based BBQ sauce pairs perfectly.
