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Beefman-2

BLACKENED SMOKED PULLED PORK

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BLACKENED PULLED PORK

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 10 - 15 LB BOSTON PORK SHOULDER
  • BLACKENED RUB
  • 3 TBSP PAPRIKA
  • 3 TBSP GROUND MUSTARD
  • 2 TSP GROUND THYME
  • 2 TSP ONION POWDER
  • 2 TSP GARLIC POWDER
  • 2 TBSP BROWN SUGAR
  • 2 TSP SALT
  • 1 TBSP BLACK PEPPER
  • 1 TSP CAYENNE PEPPER
  • 1 TSP ANCHO CHILI PEPPER
  • 1 TSP CHIPOTLE PEPPER
  • 1 TSP CALIF. CHILE PEPPER
  • 1 TSP GROUND NUTMEG
  • 1 TSP GROUND CUMIN

Details

Preparation

Step 1

MIX RUB TOGETHER IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER.

PREPARE PORK SHOULDER TRIM IT OF EXCESSIVE FAT,, LITTLE FAT ADDS FLAVOUR 1/8 TO 1/4 INCH WOULD BE GOOD FOR THIS RECIPE.

APPLY RUB TO SHOULDER THEN PLACE INTO TUPPERWARE TYPE CONTAINER PLACE LID ON AND INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER LETTING IT COME UP TO ROOM TEMP. START YOUR SMOKER.

PREPARE YOUR SMOKER, SET TEMP AT 225 F, AND PREPARE YOU CHIPS, SMOKE WITH ONE OF THE FOLLOWING. MISQUITE, HICKORY, APPLE, MAPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS.

CONTINUE TO COOK AFTER THE SMOKE HAS STOPPED UNTIL THE PORK REACHES 195 - 205 F START CHECKING THE PORK AT 185 - 190 F TO SEE HOW EASY IT PULLS APART,, USE A FORK.

WHEN READY SHRED AND SERVE ON HAMBURGER BUNS WITH BBQ SAUCE AND ENJOY

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