MM's Sweet and Tangy Hickory Smoked Pulled Pork

Just close your eyes and imagine the aroma from this wafting around your house:

(Editor's note - whenever I put MM's before the title, it signifies that this is a recipe that I have made up - ergo, no measurements)

Pork butt roast
Sea salt
Sugar
Liquid Smoke - Hickory
Smoked paprika
Cold water
Stubbs BBQ Sauce
Black mustard seeds that my cousin, Peg sent me that she got in Singapore, ground in a mortar with a pestle
Worcestershire Sauce
Freshly ground black pepper
Cider vinegar
Minced garlic
Yellow mustard
Coleslaw to which I added crushed pineapple and poppy seeds
King Hawaiian Sweet Rolls

Make the brine (using enough water to cover the roast) by mixing the salt, Liquid Smoke, paprika, and sugar into the water, and stir til dissolved. Place roast in a big bowl and pour brine over. Cover and let sit 2 hours. Remove from brine, pat dry with paper towels. Place in crockpot. To the Stubbs, add a dash of Worcestershire, cider vinegar, mustard, black mustard seed powder, pepper, and a couple of drops of Liquid Smoke. Pour over meat. Cook on low 6-8 hours. Pull apart with two forks. Serve on the Hawaiian rolls topped with coleslaw. Open a bag of Lay's Original Potato Chips, put out a bowl of conchicorns, a small one of pickled jalepenos, and get ready to put a smile on!!!!

I wish you Peace and Love today!! Don't forget to have FUN.

Love,

MM