SMOKED HERB PULLED PORK

By Beefman-2

GREAT FOR THE SUMMER BBQ GET TOGETHERS

Ingredients

• 10 - 15 LB BOSTON SHOULDER / BUTT
• BEEFMANN HERB
• 1/4 CUP GARLIC POWDER
• 1/4 CUP ONION POWDER
• 1/4 CUP PAPRIKA
• 1/4 CUP GROUND MUSTARD
• 1/4 CUP MSG
• 1/4 CUP SEASONED SALT
• 1/4 CUP BLACK PEPPER
• 1 CUP BROWN SUGAR
• 1 TBSP CELERY SEED
• 1 TBSP ANCHO CHILI PEPPER
• 1 TBSP CALIF. CHILE PEPPER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP ALLSPICE
• 1 TBSP GROUND CORIANDER
• 1 TBSP PARSLEY FLAKES
• 1 TBSP GROUND THYME
• 1 TBSP GROUND TURMERIC
• 1 TBSP GROUND MARJORAM
• 1 TBSP GROUND GINGER
• 1 TBSP GROUND NUTMEG
• 1 TBSP GROUND SAGE
• 1 TBSP WHOLE DILL WEED

Preparation

Step 1

MIX RUB TOGETHER AND PLACE INTO AN AIR TIGHT CONTAINER.

PREPARE BOSTON SHOULDER, TRIM EXCESSIVE FAT LEAVING 1/8 INCH APPROX AROUND THE OUTSIDE, THIS WILL ADD FLAVOUR, THEN RINSE.

APPLY RUB MEDIUM TO HEAVY COAT JUST TO THE POINT WHERE YO CAN BARELY SEE HE MEAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVER WITH LID AND INTO FRIDGE OVER NIGHT.

REMOVE AND LET STAND ON COUNTER FOR 1 HOUR, PREPARE YOUR SMOKER AND LET COME UP TO TEMP DURING THIS TIME. TEMPERATURE OF SMOKER 225 F

PLACE PORK INTO SMOKER AND CLOSE THE DOOR, SMOKE WITH APPLE, MAPLE, OAK, MISQUITE, HICKORY FOR NO MORE THEN 4 HOURS, MISQUITE AND HICKORY ARE STRONG WOODS DO HALF THE TIME MAY BE GOOD FOR MOST.

AFTER THE 4 HOURS OF SMOKE CONTINUE TO COOK IN THE SMOKER AT 225 F TILL THE I.T, OF THE MEAT READS 195 - 200 REMOVE FROM SMOKER AND SHRED WITH FORKS

FOR A ADDITIONAL TASTE CAN BASTE WITH YOUR FAVOURITE BBQ SAUCE STARTING AT 185 F I.T