Pulled Ham using Pops Brine

[kilo charlie]

Using http://smokingmeatforums.com/index.php?threads/pops6927s-wet-curing-brine.110799/ I cured a pork shoulder for 14 days and smoked with Hickory until 190° then pulled it like pulled pork.

 

[daveomak]

Looks delicious....

 

[chopsaw]

Looks good . I did it once with tender quick . Makes a great sandwich .

 

[browneyesvictim]

Yum!

The beans are calling! They want your pulled ham!

 

[kilo charlie]

Thank you all! I put some on a few little Hawaiian rolls with some chipotle cheddar cheese last night. Going to make some breakfast burritos for the freezer as well.

 

[flipman77]

looks amazing. what temp did you smoke on?

 

[kilo charlie]

250 degrees F for about 6 1/2 hours .. IT 190 then pulled.

 

[griz400]

Those last 2 shots show perfection .. would like to see plated meal .. points to you for sure