It's BBQ season AGAIN and pulled pork is what we all need to kick things off. The magical transformation happens over no less than 16 hours at a temperature no more than 225 degrees F. (Low and Slow). Serve on a sweet roll with homemade coleslaw and you have the perfect Barbecue Super Food.
Start with a boneless pork shoulder (Also known as Port Butt). (No it's NOT the butt of the pig). Get your pork shoulders at Costco in twin cryo packs, use 1 freeze 1 for nextime.
Wash the pork, pat dry with a paper towel, coat with yellow or brown mustard. (This is just a binding agent for the dry rub, it DOES NOT impart mustard flavor to the meat). Coat with your favorite BBQ dry rub. I used Terry Blacks rub from Austin texas.
In to the Smoker it goes. Set the smoker at 225 degrees F. Use cherry or hickory wood / wood pellets.
Smoke the pork low and slow until it reaches 180 degrees internal. (About 12 to 14 hours). Cover pork with two layers of aluminum foil and put back into the smoker until the internal temp reaches 205 degrees F.
Let pork rest for 20 minutes, unwrap and shred. Add BBQ sauce to taste
Create sliders with sweet rolls, coleslaw, pickles and an extra touch of BBQ sauce. Enjoy !
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