TANGY AND TASTY PULLED PORK

TANGY PULLED PORK

Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10 - 15

    LB BOSTON PORK SHOULDER

  • 1/2

    GALLON BULLS EYE BBQ SAUCE ( FOR MOPPING )

  • TNT RUB

  • 4

    TBSP GROUND MUSTARD

  • 3

    TBSP PAPRIKA

  • 3

    TBSP CHILI POWDER

  • 3

    TBSP MSG

  • 2

    TBSP SALT

  • 2

    TBSP GARLIC POWDER

  • 2

    TBSP BLACK PEPPER

  • 2

    TBSP WYLERS CHICKEN GRANULES

  • 2

    TBSP CELERY SALT

  • 1

    TBSP ONION POWDER

  • 1

    TBSP CAYENNE POWDER

  • 1

    TBSP CHIPOTLE CHILI POWDER

  • 1

    TBSP GROUND OREGANO

  • 1

    TBSP GROUND THYME

Directions

MIX INGREDIENTS OF RUB, MIX THROUGHLY AND STORE IN AIR TIGHT CONTAINER, WHEN NEEDED PLACE IN A SALT / PEPPER TYPE SHAKER PREPARE PORK ROAST, TRIM OFF EXCESSIVE FAT AND APPLY RUB TO ROAST WITH A MEDIUM COATING COVERING IT TOTALLY. PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT, REMOVE FROM FRIDGE AND PLACE ON COUNTER, PREPARE YOUR SMOKER AND WOOD CHIPS, APPLE, MAPLE, HICKORY, OAK OR MISQUITE SMOKE AT 225 F FOR NO MORE THEN 4 HOURS OF GOOD SMOKE, CONTINUE TO COOK IN SMOKER TILL AN I.T. OF 195 - 200 F , REMOVE AND LET STAND FOR 10 MINUTES THEN SHRED WITH FOLKS. AFTER THE SMOKE, YOU CAN MOP THE PORK 3 TO 4 TIMES WITH YOUR FAVORITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. AFTER THE LAST COAT OF BBQ SAUCE, YOU CAN WRAP IN FOIL AND CONTINUE TO COOK TILL IT IS DONE

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