Sunday Supper Pulled Pork Shoulder
"Sunday Supper May 31, 2015 at WPCRC in Madison, Wi. MadCity Dale and Sandy Montello will be serving Randi's BBQ on a hot dog bun, MadCity Dale's Baked Beans, broasted potatoes (35#), tossed salad, fruit salad and desserts from "Boomerangs". Also, possibly doing Canadian Bacon/Ham sausages cooked "low and slow"! 3rd attempt of "back up" items from 05/31/2014 Sunday Supper."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 4
- Serves:
-
100
ingredients
- 30 lbs pork shoulder
- 2 (28 ounce) bottles sweet baby ray's barbecue sauce
- 1⁄2 cup madcity dale's cajun seasoning (optional)
- 1 cup water
directions
- Preheat Nesco with water to 300F, cut roast into halfs or thirds to cook quicker.
- Rub BBQ sauce onto all sides and place into covered Nesco for 30 minutes.
- Lower cook temp to 200F for last 2 1/2 hours of cooking. cook until internal temperature of pork is 190F, about 3-3 1/2 hours. If less temperature will shred difficult. Temp above 190F does not harm.
- Remove from Nesco, let rest for 15 minutes and shred in large pan with 2 forks. Add remaining BBQ sauce and optional seasoning to taste.
- In a real hurry, kick the heat up to 425 degrees in an oven unti shreds easy.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!
