SANTA MARIA SMOKED PULLED PORK

TANGY SANTA MARIA STYLE SMOKED PULLED PORK

Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10 - 15

    LB BOSTON PORK SHOULDER

  • TANGY SANTA MARIA RUB

  • 1

    TBSP KOSHER SALT

  • 1

    TBSP BLACK PEPPER

  • 1

    TBSP GROUND MUSTARD

  • 1

    TBSP PAPRIKA

  • 1

    TBSP GARLIC POWDER

  • 1

    TBSP ONION POWDER

  • 1

    TBSP BROWN SUGAR

  • 1

    TBSP DRIED OREGANO

  • 1

    TSP DRY ROSEMARY

  • 1/2

    TSP GROUND SAGE

  • 1/2

    TSP DILL

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: