Pulled Pork Shoulder Recipe

Weight: 5lb (2.2KG) – 10lb (4.5KG)

Cut:
Picnic or Butt (Trimmed – Bone In)

Ingredients:

* BBQ Dry Rub
* Yellow Prepared Mustard
* Granulated Garlic
* Basting Liquid (Spray Bottle)
* BBQ Sauce (Optional)
* North Carolina-Style Vinegar Sauce
* Fresh White Buns

Instructions:
1. Trim excess fat from pork shoulder.
2. (Optional) Slather with high quality yellow mustard before applying rub.
3. (Optional) Sprinkle lightly with granulated garlic.
4. Apply medium coating of Rub. Let sit for 15-30 minutes until rub is moist and tacky.
5. Cover in plastic wrap and let sit in fridge 2 - 24 hours. The Longer, the Better!
6. Remove marinated meat from fridge ½-1 hour before cooking. Bring close to room temp.
7. Before placing in smoker add layer of black cracked pepper (Optional).
8. Smoke 8-15 hours depending on size @ 200-220F reach internal temp. of 185F (85C)
* Ideal Smoking Temperature (215F)
* Average 1½ - 2 Hours per Pound)
* If higher temp reduce cooking time 10 minutes per pound for every 5F
* Woods: Apple, White Oak, Hickory, Mesquite, Pecan, Walnut, Cherry, Peach
9. ½ way into cooking – baste with apple juice baste and turn over.
· ¾ of the way into cooking baste and turn over.
· Repeat turn over and baste process every hour until done.
10. 1 hour before being ready baste with BBQ sauce & wrap in double tin foil, place back in smoker.
11. When ready, internal temperature of (185F), remove from smoker, let rest for 1-4 hours wrapped in tinfoil and/or insulated blanket.
12. In large bowl pull pork into smalls pieces with hands or bear claws removing some fat and bone.
13. Incorporate fat and natural juices into mixture.
14. Add some vinegar sauce and/or BBQ sauce for moisture. (Optional)
15. Cover to maintain moisture.

Options:
· Mix in additional rub and/or vinegar sauce to taste.
· Mix in BBQ sauce to taste.

Notes:

* Use immediately or let cool then vacuum pack for later use.
* Keeps refrigerated for up to 2 weeks and frozen for several months.


Carolina Pulled Pork Sandwich

Ingredients:
(makes 1 serving)
* ½ lbs (250g) Pulled Pork
* 2 Tsp (10ml) Dry Rub
* 2 Tsp (10ml) Apple Cider Vinegar
* 1 Tsp (5ml) Chili Flakes
* Quality White Bun

Instructions:

1. Mix with above ingredients with Pulled Pork.
2. Place ½ lbs Pulled Pork mixture in quality white bun.

Options:

Cole Slaw on bottom half of bun or on the side.

Notes:

* Use immediately or let cool then vacuum pack for later use.
* Keeps refrigerated for up to 2 weeks and frozen for several months.


Memphis Pulled Pork Sandwich

Ingredients:
(makes 1 serving)
* ½ lbs (250g) Pulled Pork
* 2 Tsp (10ml) Barbecue Sauce
* 1/4 Cup (60ml) Cole Slaw
* Quality White Bun

Instructions:
1. Place ½ lbs Cole Slaw on bottom portion of bun.
2. Place ½ lbs Pulled Pork mixture on top of Cole Slaw.
3. Place scoop of BBQ sauce on top of pulled pork.

Options:
No Cole Slaw

Notes:

* Use immediately or let cool then vacuum pack for later use.
* Keeps refrigerated for up to 2 weeks and frozen for several months.


^BBQ Pulled Pork
BBQ Ribs
Pork Ribs Recipe
BBQ Dry Rub Recipes