EJ’s Pulled Pork Recipe
Ingredients
3 -4.5 kg Boston Butt Shoulder Roast
1 cup of your favourite pork rub
1 bottle yellow mustard
1 cup brown sugar
Preparation
- Trim excess fat off the pork shoulder.
- Rub your pork with mustard and your favourite pork rub.
- Add a coating of brown sugar to the roast.
- Wrap in saran wrap and place in the refrigerator for 24-48 hours.
- Smoke pork in smoker at 115°C, adding wood chips of choice to the fire for the first six hours.
- When the internal temperature of the pork is 80°C, pull and wrap with heavy duty aluminium foil. Place back in the smoker or until internal temperature reaches 90°C.
- Pull pork and wrap with an old towel and place in an ice chest for 1-2 hours.
- The shoulder bone should come right out with little to no effort.
- Take 2 forks and shred the pork while removing the excess fat.
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