Bud's Pulled Pork
Southern style pulled pork that will be the topic of your BBQ parties. Pork leftovers that you can use on nachos, burritos, sandwiches, salads and many other lunch/dinner ideas.
- 1. Rinse off the pork shoulder and pat dry.2. Mix a large glass of water, tablespoon of brown sugar and two tablespoons of Worcestershire. Inject as much of this solution as you can into the pork shoulder and pat dry any run off.
3. Spread mustard over the pork in a thin layer to create a barrier/bond for the rub to stick too. Don't worry, you won't taste any mustard it is just for a bond. Alternatively you could use some Worcestershire.4. Add your favorite rub and coat the pork. You can let this sit over night or place on the smoker right away.
- The pork will cook at about 1 hour per pound. Use a digital thermometer to gauge the internal temp.1. Heat the smoker up to 250F and maintain this temp as best you can depending on the type of smoker you have.2. Place the pork shoulder in the smoker and leave it there for around 5 hours or until the internal temp hits around 150F to 160F. This will be around the point of the 'stall'.3. When the temp hits 150F to 160F take out the pork shoulder and wrap in tinfoil or butcher paper (your choice, I use foil). Add some Apple Cider Vinegar or Orange Juice along with a 1/4 cup of brown sugar. Wrap tightly. Place back on the smoker until the internal temp his 195F to 205F.
4. At the finished temp remove and let rest for 1 hour. Resting is VERY IMPORTANT. I have rested wrapped pork for 6 hours. If you are resting for more than 2 hours you can take the pork out closer to 195F as it will continue to cook a bit while resting.