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BBQ Pulled Pork

December 20, 2007 | By More

Ingredients

  •  8-10lbs. of Pork Shoulder
  • Your Favorite Dry Rub

Directions

After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the pork shoulder low and slow at 225f-275f for about 12 hours on your backyard Smoker.

When the internal temp. of the meat reaches around 160f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat.

Shred as shown, and enjoy!

[BarbecueWeb]

Category: Food

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