Got a family BBQ coming up? Maybe you're having a Memorial Day blow out or just like to cook you up some pig. This recipe is a simple and sure fire way to make some super tasty pulled pork. I made this last month for a party we were having and it was a big hit!

Here's what you're going to need:

BRINE:

6 QTS. Water
1 LB. Kosher Salt
1 LB. Light Brown Sugar
1 CAN Apple Juice Concentrate
5 LB. Ice
5 GAL Bucket or Cooler

Add water, salt, brown sugar, and concentrate to pot. Heat until salt and sugar are completely dissolved. Remove from heat and add ice. Once brine is cool, add pork. I was able to get 3 in a 5 gallon bucket with no problem. You want to make sure they stay completely covered, so you may need to weigh them down with a plate or glass bowl. Cover with plastic and store overnight in a cool place.

PORK:

6-8 LB. Pork Butt (I made 3 and fed 25 people with plenty left over for me)
Spice Rub (use your favorite recipe or store bought-I use Famous Dave's Rib Rub)
Apple Juice

Preheat oven to 225-250 degrees

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Remove pork from brine and pat dry with a towel. Cover liberally with spice rub. Place pork in roasting pan. Add about an inch or two of apple juice to the pan. Bake for 7-9 hours. Remove from oven. SAVE THE JUICE!!! If the bone does not slide right out it's not ready! Once done, while it's still warm, take two forks and shred. I put the reserved juice and drippings in a pitcher and refrigerated until the fat collected at the top and then I just scooped it off.

Reheat the juice and add some back to the pork. Serve the rest on the side.

Serve just like it is, add your favorite BBQ sauce, or Carolina style with your favorite coleslaw. Either way...you can't go wrong. Happy BBQ!