Smoked Pork Shoulder

Salty tender pulled pork smoked with sweet cherry wood. Sandwiches, tacos, nachos, are all better with this salty smoked meat.

Goal:

Pulled pork that is juicy, with a tasty sweet bark and a bit of saltiness to the meat. Smoking a pork butt/shoulder yields a LOT of meat. We like to make sandwiches one night, tacos another night, and perhaps nachos a third night. Giving pulled pork to the neighbors is also a great way to make friends.

Prep:

• Pork Shoulder (7-10 lbs).
• Brine - 1.5 C pickling salt, 0.5 C molasses and approx 20 oz water. Need just enough water to cover whole shoulder. Whisk together and place shoulder in bowl or bag and cover. Refridgerate 8-12 hours.
• Basic BBQ Rub.
• Yellow Mustard - Will use as slather.
• Lump Charcoal.
• Cherry wood chunks.
• Spritz 1-1 mix of apple cider vinegar and water in a squirt bottle.

Cook:

• After 8-12 hours in brine pat dry and slather thin layer of mustard (to help rub stick) and apply generous coating of Basic BBQ Rub.
• Back in refridgerator for approx 1 hr while preheating smoker
• Preheat smoker to 250 deg F.
• Smoke at 250 for 9-12 hours (Total). Plan for extra time. Meat should reach 200+ deg F (202 or 203 is a good number).
• First 3 hours smoking, do not spritz. Might wash rub away.
• Spritz every 30-60 minutes after first three hours.
• When internal pork tem reaches about 165 degrees, give a good last spritz, and wrap tightly in butcher paper or aluminum foil.
• Continue smoking at 250 deg F until internal temperature reaches 202 or 203 F.
• Let rest for 30-60 minutes still wrapped then shred with hands (gloves help). Should fall apart and bone should come out easily.
• If you don't need to eat right away, cover and refridgerate. Will add to juiciness.