Pulled Pork

★★★★★

Main Entree, Smoked, Spices, Rubs and Marinades

Prep Time: 15 Difficulty: Medium Servings: 8 Source:

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

Excellent. Jill liked it, P3 liked it. I think Hudson thought it was just OK. Jeff and Becki said it was excellent also.

Yield is about 50% by weight.

I did not use the injection and I cooked it to 205. I see about 3 hours/lb 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.

I cooked 6 shoulders (about 50 lbs) and 6x the rub was not quite enough. Next time make 1.3-1.5x per shoulder for large smokes.