Smoked Pulled Pork
Smoking may seem like a lot of work, but once you have rubbed this pork shoulder down, it’s really time to let the magic of low and slow take over and just wait for those mouth-watering results.
A single large smoked pork shoulder can feed a family some damn good barbecue and make killer leftovers for the week.
- Brown sugar - Garlic salt - Paprika - Chili powder - Worcestershire sauce - Pork shoulder - White vinegar - Cayenne pepper
Combine the ingredients for the rub in a resealable container, mix and set aside.
Whisk the injection ingredients in one large bowl until the sugar has completely dissolved.
Prep your wood by soaking it as necessary and building a fire in your smoker for indirect heat.
Prep the mop by combining the ingredients and placing in a resealable container or clean squirt bottle (my preferred method) for use through smoking.
Rub the entire pork shoulder in a heavy coating of the rub.
The pork is done when it temps at 195 and easily pulls from the bone.
Allow the pork to rest for 30 minutes in foil before carefully removing from bone, discarding fat, and serving.
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