I've got the Mini set up for a long smoke tonight, with pulled pork on the menu for tomorrow... Hickory & Mesquite, rubbed with salt & pepper, with a little chili powder & paprika.
More to come.
Here is the finished product:
Here are a couple of things I do that give me good results.
1. Like BearCarver does, I reserve the juice, put it in the fridge, let the fat solidify on top, remove the fat, then reheat the au jus to put back on the meat when we serve it.
2. As soon as I'm done shredding it, I mix up 1/3 cup of apple cider vinegar, 2 tbps brown sugar, and a teaspoon or so of red pepper flakes (like you put on pizza). Then I drizzle this all over the pulled pork and stir it around. This "finishing sauce" adds a perfect compliment (in my opinion) to the flavor of the smoked pork. Then we also put BBQ sauce on the sammies when we eat it.