We decided to do a pulled pork shoulder for our Memorial Day BBQ this year. Haven't done any pulled pork this year...
This time I used many of the tips I have gathered here over the last couple of years and we had our best finished product yet!
Summary:
7.5lb Boneless pork shoulder
Kept the shoulder in the plastic bag the butcher put the pork in instead of removing it, patting it dry etc...
Squirted in some yellow mustard and rolled the shoulder around the bag
Dumped in around a 1/4 cup of spice rub: Salt, Pepper, Paprika, Onion Powder, Celery Seed, Cayenne, Ginger, Coriander, & a few healthy grinds of some Passion Fruit Chili Pepper rub we picked up in Hawaii
Let the pork sit in the fridge to marinate overnight.
7:30 AM Turned on our SMOKIN-IT #2 set at 225° - Loaded it with a couple of chunks of Guava Wood
7:50 AM we put the pork in
12:50 AM put a meat probe in and the temp was up to 167°
3:00PM stalling - turned up the smoker to MAX - 250°
6:30PM still sitting at 187 or so - no pulled pork for our Sunday night pizza!
9:50PM hit 200° - decided to pull it out
The finished product pulled apart just taking the strings off -
Added a finishing sauce - 1/4cup Cider Vinegar, 2T brown sugar, 1/2t red pepper flakes
It tasted amazing - but we had to put it away. We wrapped it in foil and put it in the fridge for the next day.
On Memorial Day we heated it back up in a foil covered pan on the side of our gas grill while some ribs were finished and sauced.
This time I used many of the tips I have gathered here over the last couple of years and we had our best finished product yet!
Summary:
7.5lb Boneless pork shoulder
Kept the shoulder in the plastic bag the butcher put the pork in instead of removing it, patting it dry etc...
Squirted in some yellow mustard and rolled the shoulder around the bag
Dumped in around a 1/4 cup of spice rub: Salt, Pepper, Paprika, Onion Powder, Celery Seed, Cayenne, Ginger, Coriander, & a few healthy grinds of some Passion Fruit Chili Pepper rub we picked up in Hawaii
Let the pork sit in the fridge to marinate overnight.
7:30 AM Turned on our SMOKIN-IT #2 set at 225° - Loaded it with a couple of chunks of Guava Wood
7:50 AM we put the pork in
12:50 AM put a meat probe in and the temp was up to 167°
3:00PM stalling - turned up the smoker to MAX - 250°
6:30PM still sitting at 187 or so - no pulled pork for our Sunday night pizza!
9:50PM hit 200° - decided to pull it out
The finished product pulled apart just taking the strings off -
Added a finishing sauce - 1/4cup Cider Vinegar, 2T brown sugar, 1/2t red pepper flakes
It tasted amazing - but we had to put it away. We wrapped it in foil and put it in the fridge for the next day.
On Memorial Day we heated it back up in a foil covered pan on the side of our gas grill while some ribs were finished and sauced.
