BBQ Smoked Pulled Pork
- Ready In:
- 5hrs 15mins
- Ingredients:
- 4
- Yields:
-
7 pounds
ingredients
- 10 lbs pork roast (butt or shoulder, I use 2 five pounders)
- 1 cup your favorite barbecue rub (or as needed, pork rub)
- 2 sheets large super duty aluminum foil
- hickory chips
directions
- Trim pork as desired.
- Pack on the rub as thick as you can and rub it in over the entire roast.
- Leave excess rub on.
- Place roast in a clean trash bag, squeeze out excess air and close securely.
- Place in refrigerator for a day or 2 turning every 12 hours or so.
- Remove about 2 hours before smoking to get the chill out.
- Remove pork from bag(s) and place in smoker for 3 hours at 225°F.
- Preheat indoor oven if your smoker does not reach 300°F.
- Remove roast and wrap each one in foil, seam side up and place on cookie sheet or roasting pan taking care NOT to pierce foil.
- Bake at 300 F for 2 hours.
- Remove and let cool for 30 minutes.
- Your pork now should pull apart easily by hand or with a fork.
- This step is optional - Place some or all of your pork in a bowl, add some of the juice and add more of the rub (season to taste).
- Pig out on your pig.
- Freezes well so I always make a lot and separate into 1 pound packages.
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RECIPE SUBMITTED BY
donniestaggs
Carrollton, Texas