Smoked Pulled Pork

A simple, but excellent recipe for pulled pork
Prep Time: 20 minutes
Cook Time: 16 hours
Course: Main Course
Keyword: bge, big green egg, eatfluencer, instacalories, makecaloriesgreatagain, mcga, smoked meat
Cooking Method: Smoked
Food Category: Pork
FoodOrDrink: Food

Ingredients

  • 1 ea Pork Shoulder Ideally with fat cap intact
  • 1 ea Seasoning / Rub Use your personal favorite
  • 1 ea Mustard

Instructions

  • Set your smoker for 225 degrees, indirect. I like using hickory for these smokes, but go with whatever wood you'd like. Figure you'll be cooking the pork about 2 hours for every pound of meat. This will vary though.
  • Rinse the meat off under running water and pat dry with a paper towel
  • Use a knife to slice lines into the fat cap, forming a 1" x 1" checkered pattern. Cut deep enough to get through the fat cap, but not too deep into the meat itself.
  • Apply a thin layer of mustard to the meat. This will help the rub adhere. I like to use a paintbrush for this step. Ideally one that wasn't previously used to paint. 😉
  • Apply the rub very generously to all sides of the pork. Be sure to get the rub deep into all of those cuts you made into the fat cap.
  • Place the pork into the smoker.When it has reached 160 degrees, wrap the pork in foil and then continue cooking. If you like a bit more park and don't mind the pork being a little more dry, you could skip the foil. Personally though, I prefer my pulled pork to be on the moist side.
  • The pork is done when internal temp is between 195 and 205. Poke it a bit and you'll be able to tell. The meat should be ready to fall right off the bone.
  • Leave the pork wrapped while you let it rest for an hour or so.
  • Using gloves and your shredding tool, tear it apart. Discard the bones and any chunks of fat in the process. Eat & Enjoy!

Notes

  • If you don’t have a dual thermometer (one probe in the meat and 1 on the grate) with an alarm you are playing with fire. Literally.
  • Personally, I think if you do this right you don’t need to add any flavors. Apple juice and BBQ sauce included. Just enjoy the smoky flavor of the meat.
  • Cook time on these long smokes can vary. No two pieces of meat are the same. Do everything based on temperature, not time (the exception being ribs – more to come on that later!!!!)
  • Figure you’ll feed 2 or 3 people for each lb you cook. This stuff reheats amazingly well and can be used in sandwiches, salads, or even a breakfast hash. Don’t be afraid of having leftovers.
  • For as tasty as it is and for how long it takes to cook (about 2 hours per lb), pulled pork is one of the easiest and lowest cost per calorie items you can make on your smoker.
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