Monday, October 15, 2012

Michael's Smoked Pulled Pork

Try as I might, I could not get Michael to write a guest post for his pulled pork recipe.  Apparently grading papers and watching football is higher on his list of priorities right now :)  So, I decided to do my best to explain the method behind the (delicious) madness.

Michael's Smoked Pulled Pork


(Michael makes his spice rub in bulk, so these are ratios.  For example, to make a small batch you could do 1 T. each of paprika and chili powder and 1/2 T. each of garlic, onion, and black pepper)

-1 paprika
-1/2garlic powder
-1 chili powder
-1/2 onion powder
-1/2 black pepper
-pork shoulder or boston butt cut

1.  Make the spice rub.  Cover all sides of the pork shoulder with spice rub.

2.  Cover with plastic wrap and let sit in refrigerator overnight.

3.  Prepare the smoker according to your make and model.  (We have this electric smoker).   Soak wood blocks and chips in water (Michael used hickory and applewood this time).  Cook pork at 220 degrees for 12 hours.  

look at that smoke!
4.  Periodically, add water-soaked wood chips to the bottom of the smoker.  Be sure to keep the smoker bowl filled with liquid so it doesn't dry out - Michael uses apple juice.

I was in charge of adding hickory and
 applewood chips to the smoker throughout the day
(about every 3 hours)

about half way done! 
time to add more apple juice

5.  Remove from heat, allow to cool slightly, then remove bones and shred with forks (or your hands like Michael!).

all done!

it was so tender, pulled the bone out with tongs

shredded and ready for pulled pork sandwiches

**We used it for sandwiches topped with this bbq sauce.

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