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Inaugural Run Of The Pit Barrel Cooker!

post #1 of 3
Thread Starter 
Seasoned a 4 1/2 pound boneless pork shoulder with Tatonka Dust and smoked with apple to a 160º internal meat temperature.



Pulled from the hooks and double foil wrapped with additional seasoning and some Budweiser Black Crown Beer and back in the PBC. Pulled the pork shoulder at 198° IT and gave it a couple hour cooler rest.



The pork shoulder is pulled...



On a pretzel bun, drizzled the pulled pork with sauce and topped with coleslaw... served with Dutch's Wicked Baked Beans and a few pickle slices.



Not sure if it was just my mood, the pretzel bun, the PBC, or just plain hungry but this was the best pulled pork sandwich I have ever had!



Thanks for looking!
post #2 of 3
That sandwee looks fantastic! Great breakin run!

Point!
post #3 of 3

That sandwich looks amazing!

 

Great choice with the pretzel bun!

 

Point!

 

Al

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