TNT SMOKED PULLED PORK

By Beefman-2

TANGY AND TASTY PULLED PORK, A PICNIC FAVOURITE

Ingredients

• 10 -15 LB PORK SHOULDER
• 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

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