Pulled Pork
Main Entree, Smoked, Spices, Rubs and Marinades
Ingredients
DRY RUB
1 1/2 tsp Dark Brown Sugar
1 Tbsp Sugar
1 1/2 tsp Paprika
3/4 tsp granulated garlic
1 Tbsp Kosher or Sea Salt
1 tsp Chili Powder
1/8 tsp Dried Oregano
1/8 tsp Cayenne Pepper
1/8 tsp Ground Cumin
1/8 tsp Black Pepper
INJECTION
1.5 oz Apple Juice
1 oz Water
1/8 cup Sugar
3 tsp Salt
1 1/2 tsp Worcestershire Sauce
Directions
In a small bowl, combine the dry rub ingredients. Mix well and set
aside. In a separate mixing bowl, combine all the injection
ingredients and blend until the sugar dissolves. Using a meat
syringe, inject the meat evenly at 1-inch intervals from the top side,
using the entire amount of the injection solution. Apply the dry rub to
the meat in an even coating, patting so the rub adheres.
Smoke at 225 until IT is at least 195 and no more than 205
Usually it takes about 2 hours/lb to get to 205.
Notes
I made this with a 3.5lb boneless pork shoulder. It was excellent. Jill liked it, P3 liked it. I think Hudson thought it was just OK. Jeff and Becki said it was excellent also.
3.5 lbs was plenty for the 6 of us as we had leftovers too.
This is the right amount of rub for 4-5 lbs.
I did not use the injection and I cooked it to 205. I had to turn the heat up a couple hours before dinner and it still took 11 hours to get there.
I pulled it using the mixer but found if you cook it to 205 it just falls apart on it's own.