Got pictures working, and I remembered to take pictures...
Made a little pulled pork and rolls on Sunday. I refitted an "apple brine" that I found on a Smoking forum, and tweaked it very little. I put in the brine water, apple cider, salt, brown sugar, and I cut up a few oranges and key limes. Then I submerged a 9 lb Pork Shoulder (bone in) and let it sit overnight in my fridge.
![](https://lh6.googleusercontent.com/_Uj2axrR0bXY/Tdp7XXiiWFI/AAAAAAAAADM/yZLSu4Aqq2U/s720/DSC_0034.JPG)
After brining overnight, I pulled it out and rinsed it off, and let it dry.
![](https://lh3.googleusercontent.com/_Uj2axrR0bXY/Tdp7sVMb35I/AAAAAAAAADg/Jm3YHIkEEB8/s720/DSC_0037.JPG)
While letting some coals get up to heat...
![](https://lh4.googleusercontent.com/_Uj2axrR0bXY/Tdp7Y-JeKlI/AAAAAAAAADU/8hQF3gRYDHI/s720/DSC_0035.JPG)
...I mixed up a bit of a dry rub..
![](https://lh4.googleusercontent.com/_Uj2axrR0bXY/Tdp72kCHTpI/AAAAAAAAADk/LLituAvaGQU/s720/DSC_0039.JPG)
Brown sugar, chili powder, pepper, a little more salt (I believe I under-salted the brine... <!-- s:( -->
![Sad :(](https://dutchovenchef.com/Smileys/default/sad.gif)
<!-- s:( --> so I compensated here a little ), pepper, garlic granules, and some onion flakes.
Here's the Pork Shoulder all rubbed up!
![](https://lh3.googleusercontent.com/_Uj2axrR0bXY/Tdp8Aipmw6I/AAAAAAAAADo/SgKpyUiXv_I/s720/DSC_0040.JPG)
Here's the 14 inch oven coming up to heat...
![](https://lh6.googleusercontent.com/_Uj2axrR0bXY/Tdp8JwacFYI/AAAAAAAAADw/pW7ceWz_dUU/s720/DSC_0042.JPG)
And here's that beautiful shoulder FILLING the 14 inch oven...a little bit of the rub crusted on the lid!
![](https://lh4.googleusercontent.com/_Uj2axrR0bXY/Tdp8VjwDmpI/AAAAAAAAAD4/6k4CVQM-_fc/s720/DSC_0043.JPG)
So...that is in for the long haul. Had a friend come over to chat while it was smelling WONDERFUL!
After a couple of hours, I put a standard slightly-sweet Dinner Roll dough in my mixer. After kneading it for about 5 minutes, I let it rise for about 45 minutes, punched it down, and broke it up into 24 balls. Then I put those balls into two 12 inch ovens and set them in the sun to rise again.
![](https://lh3.googleusercontent.com/_Uj2axrR0bXY/Tdp8fZJLBpI/AAAAAAAAAD8/fICL7vuGdSc/s720/DSC_0045.JPG)
Of course, for MOST of the time, the lids were on... <!-- s:) -->
![Smiley :)](https://dutchovenchef.com/Smileys/default/smiley.gif)
<!-- s:) -->
Anyway, after about 4 1/2 hours of cooking time, the pork was done, and I believe that the Rolls took about 25-30 minutes. (I don't remember exactly...)
Here's the pork, all done!
![](https://lh3.googleusercontent.com/_Uj2axrR0bXY/Tdp8pDocyBI/AAAAAAAAAEE/TY6gvYFNENU/s720/DSC_0047.JPG)
And the Rolls...
![](https://lh6.googleusercontent.com/_Uj2axrR0bXY/Tdp8wiBdBaI/AAAAAAAAAEI/gezfEcmdKzQ/s720/DSC_0048.JPG)
Pull a roll off, put on some pork, a LITTLE bit of BBQ sauce, and some homemade slaw...
![](https://lh3.googleusercontent.com/_Uj2axrR0bXY/Tdp84Tm_4fI/AAAAAAAAAEQ/yefA-6hl0NY/s720/DSC_0050.JPG)
Mmm, mmm, good!
-darren