So after seeing so many great pulled porks on here I decided it was time to give it a go. I used a pork shoulder roast as my choice of cut, used jeffs' rub for the outside and injected it with apple juice. I initially added some of jeffs' rub to the apple juice but it the liquid wouldn't pass through the injector needle, so had to go with straight apple juice. I had no idea on how much liquid to inject per weight of meat so just went with gut instinct. If there's anyone who can tell me how much liquid to use when injecting it would be much appreciated.
Rubbed, injected, and ready for the smoker
It took about 3 1/2 hours at 250 to get to 165IT, then into the oven at 250 until the IT reached 205. I used hickory for most of my
smoke, but added some oak towards the end to see how the two flavours went together. I also sprayed it every hour with more apple juice. It took about 4 1/2 hours in total for the IT to reach 205.
The finished product. I also added SoFlaQuers finishing sauce and the juices that remained in the foil after it came out of the oven. I now know not to pull pork when you're hungry..... I was eating it as fast as I was pulling it lol!
I'm very happy with the result, although I might stop the cooking process at 200 next time instead of 205 to see if there's much of a difference. Thanks for reading!