Smoked Pulled Pork

It's Labor Day, so it's the perfect this to fire up the smoker and enjoy some pulled pork.  This is a very straightforward recipe that most important ingredient is perhaps patience for the cook.  Anticipate about 1 ½ hours of cooking time per pound of meat.  Throughout the smoking process I spritz the meat with apple juice in a small spray bottle, but you can also use a mop of your choice if you wish.

Printable Recipe

Ingredients
1 pork butt or shoulder
⅓ cup Memphis Dust Rub

Directions
If desired, trim most of the fat from the meat, but not all. Sometimes I will leave more fat on a large chunk of meat to allow it to self-baste. Generously coat the meat with the rub, cover with plastic wrap and allow to sit in the fridge overnight if you have time.

When you're ready to smoke the meat, remove from fridge and allow to sit at room temperature while you prep the smoker. Heat smoker to 225° and allow the temperature to stabilize. Place meat on smoker and allow to smoke until it reaches a minimum internal temperature of 195°, optimally between 200°-205°. Spritz with apple juice hourly as it cooks.


 When desired tenderness is reached, remove from the smoker and allow meat to rest before pulling.