Pulled Pork on the Smoker

By mzander

Ingredients

• 6-8 lb pork shoulder roast, Cherry wood chips
• Dry Rub
• 1 Tbs. ground black pepper,
• 2 tsp. cayenne,
• 2 tsp. dry mustard,
• 2 Tbs. chili powder,
• 2 Tbs. cumin powder,
• 2 Tbs. brown sugar,
• 1 Tbs. oregano,
• 4 Tbs. paprika,
• 2 Tbs. salt,
• 1 Tbs. sugar and
• 1 Tbs. white pepper
• Apple Cider
• Apple Cider Vinegar
• 3 :1 vinegar to cider mix spray bottle

Preparation

Step 1

Cook 1 to 1-½ hours per pound at smoker temperature of 215º - 225º or to meat temp of 195º - 200º

Pulled Pork:
You do not cook them to time. You cook them to temperature. I usually go 18 hours at about 215. Keep more of the fat cap on. It will render down and keep your shoulder moist. I keep chips and chunks for smoking for the first 6 hours. You will always hit that “wall” where your temperature won’t rise. Just keep chugging along and cook through the wall. The process takes time. Cook to 200 degrees, and no sooner. Wrap it in aluminum foil for at least 30-45 minutes, then pull.