Smoked Pulled Pork

2013-03-03_18-10-50_188So I was at the grocery store, walking down the meat aisle and saw they had bone in pork shoulder on sale for $1.49 a pound. What a deal! I could not afford to pass that up. We were having friends over so this would make a great meal, especially with the Traeger. Making pulled pork is an all day affair and I love that.

First you need to rub the pork shoulder with a good dry rub and let it sit for an hour or so. I use the following for my rub:

  • 1/4 cup brown sugar
  • 1/4 cup smoked paprila
  • 3 T salt
  • 3 T fresh ground pepper
  • 2 t dry mustard (Colemans is the best)
  • 1/4 t cayenne pepper for some heat

I start my grill and preheat to 220 degrees. Put the seasoned pork shoulder directly on the grates and smoke for 3 hours. Spritz with apple juice every hour, after the first hour.2013-03-03_12-09-46_596Now turn the heat up to 250 degrees, place the pork shoulder in a baking dish and continue to cook for 6-8 hours, until the internal temp reaches 190 degrees. Check the temp in the thickest part of the shoulder, away from the bone.2013-03-03_14-53-30_842When done pull off the grill and let rest for 20 minutes before pulling. This one had a great “bark” on it and looks delicious. Now slice off big chunks and pull using 2 forks to get those long, stringy threads of goodness. Toss with your favorite BBQ sauce and serve.

We serve our pork with coleslaw and BBQ baked beans. Kris and I do not eat wheat so we just pile the pork on a plate, top with the coleslaw and chow down. Enjoy!!

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