• Call us at 706-970-2112
  • Visit us at 4157 Swallows Creek Road, Hiawassee, GA 30546
  • Mountain View Campground Pulled Pork

    1-2 pork shoulders

    Brine Liquid

    1/2 cup salt
    2 tbsp minced garlic
    2 tbsp paprika
    1 can beer
    3-5 bay leaves
    enough water to cover pork

    Wet Rub

    ½ cup Siracha
    ½ cup Dijon mustard
    3 tbsp minced garlic
    3 tbsp apple cider vinegar
    3 tbsp Worcestershire sauce
    3 tbsp Ancho Chili Pepper

    Smoker Setup

    Hickory Chips soaked in beer

    Mix all brine ingredients in large pot or container with cover.  Add pork shoulder(s).  Fill with water to fully cover the meat.  Soak shoulders in brine liquid for 8-12 hours

    After brining rinse pork under fresh water discard brine liquid.  Make wet rub and apply to brined meat.  Put in smoker for 6-8 hours at max temperature of 300 degrees.  After smoking is done move meat into crockpot for 2-3 hours to soften and allow for easier shredding.