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First Pork Shoulder in a MES...

post #1 of 2
Thread Starter 

The local Kroger store had pork shoulders for $0.99/lb, so I picked up a couple to try out. Although I've smoked tons of brisket, pork and beef ribs and sausages of all kinds, I've not done any pork shoulders.


I started out with an 8 1/2 pounder, slathered on a thin coat of mustard and rubbed in my own pork rub. I then covered it in plastic wrap and placed it back in the fridge for several hours for the flavors to get acquainted.


I smoked the shoulder at 225 degrees for around 2 1/2 hours with pecan, then just let it ride until the internal temp reached 200 degrees (just under 16 hours at 225 degrees)


Rubbed and ready...



After 6 hours...



After 12 hours...



After 16 hours...and 45 minutes of resting in foil after I pulled it off of the MES



And finally, after I stuck two forks in it and pulled...!



Although it may not look real juicy in this picture, the pork was super moist and tender. I pulled it a bit, coarse chopped the bark and mixed it all together with a bit of my sweet and spicy sauce. Served it to the girls this evening on rolls with some taters and cole slaw and it was a bit hit. I'm gonna' have to try this one again soon!

post #2 of 2

Pulled pork looks good and is a big hit with my family...JJ

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