This recipe involves an 18-hour brine, so plan accordingly. The instructions include notes on managing the cooking "stall" for perfectly tender pulled pork.

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8-10 cups water

¾ cup salt

½ cup brown sugar

2 cups beer (a cheap lager is fine)

1 apple, sliced

1 lemon, halved and juiced (add the halves too)

1 onion, quartered

7 garlic cloves, crushed

2 tbsp black peppercorns

1 tbsp coriander seeds

6 bay leaves

2 tbsp MSG (optional, but recommended)

3 tbsp salt (adjust for size of pork shoulder)

2 tbsp brown sugar

1 tbsp seasoning salt

Fresh ground black pepper (to taste, be generous)

1.5 tsp smoked paprika

1 tsp chili powder

1 tsp ground ginger

½ tsp cayenne pepper

1.5 tsp MSG (optional)

Note: 1-2 tbsp each of garlic powder and onion powder are recommended if you have them.

Yellow mustard (for binding the rub)

50/50 mix of apple cider vinegar and water (for spritzing)

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1. Brine the Pork: Combine all brine ingredients in a large pot or container, stirring until the salt and sugar are dissolved. Submerge the pork shoulder completely in the brine. Refrigerate for 18 hours.

2. Prepare for Cooking:

3. Remove the pork from the brine and pat it completely dry with paper towels.

4. Rub the entire surface of the pork with a thin layer of yellow mustard. This acts as a binder for the seasoning rub.

5. Liberally apply the seasoning rub, coating the entire surface.

6. Let the seasoned pork sit at room temperature for about 1 hour to promote even cooking.

7. Cook the Pork:

8. Preheat your oven to 450°F.

9. Place the pork in the oven and cook for 30 minutes to create a good crust.

10. Reduce the oven temperature to 250°F . Continue cooking for approximately 2 hours.

11. Spritz and Continue Cooking:

12. After the initial 2 hours at low heat, begin spritzing the meat with the 50/50 apple cider vinegar mixture every hour until it is done.

13. Continue cooking until the internal temperature of the pork reaches 205°F. This is the ideal temperature for pulled pork.

14. Note on the Stall: The pork's internal temperature may stall around 160°F for several hours. This is normal. If needed, you can increase the oven temperature to 275°F to help push through the stall.

15. Rest the Meat:

16. Once the pork reaches 205°F, carefully remove it from the oven.

17. Wrap it tightly in tin foil, then wrap the foil bundle in an old towel.

18. Allow the pork to rest for 1.5 to 2 hours. This step is crucial for tender meat.

19. Shred and Serve:

20. Unwrap the pork. The bone should pull out cleanly and easily.

21. Use two forks or your hands to shred the meat. Discard any large pieces of fat.

22. Serve and enjoy!

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