BBQ PULLED PORK
This isn't one of those quick meals, but it's so worth the time! I love to Smoke meat and other things. I am an avid Smoker, so these steps comes easy to me. If you have the time and desire to have some authentic BBQ Pulled Pork then try this one on for size!
Provided by Corinne Mihelic @Pandaluvr2
Categories Pork
Number Of Ingredients 4
Steps:
- I bought this 9 pound pork shoulder at Sam's Club.
- First I slathered it with some French's Yellow Mustard.
- Now time for the Rub which consisted of Brown sugar, roasted granulated garlic, onion powder, Cajun spices, paprika, kosher salt, fresh ground pepper.
- Wrapped it in plastic wrap and put it to bed in the fridge over night. About 12 hours.
- Set my Cajun Injector Smoker at 225 degrees for 16 hours. Filled the pan with just plain old water. Using Hickory for the first 6 hours. Wanting an internal temp of 200 degrees for pulling. No spritzing, just set it and forget it.
- Checked it half way through. Looking pretty good so far!
- Finally done! Love that beautiful bark!
- Wrapped it in foil and let it rest for an hour or so.
- Unwrapped and ready to be pulled. The bone just fell out. Juicy, moist & tender. As Guy would say, it's porkalicious!
- All pulled and ready to be sauced with Sweet Baby Ray's BBQ Sauce.
- All Sauced up!
- We heated it up on a low simmer for about 5 minutes, now we are ready to eat!
- I bought some beautiful Italian Crustini Rolls, and loaded it up! One heck of a yummy BBQ Pulled Pork Sandwich I must say! I hope everyone enjoyed the Qview :) Until next time, Happy Smoking everyone!
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