Really this is a simple dish to make & people just seem to love it. It does take quite a few hours to get the meat cooked through & pull apart tender but believe me its worth it. And really does this look like a ton of work?
The meat comes out juicy & tender with that smoky flavor penetrating every bite. Here's how we do it...
The day before you are planning on smoking your pork mix together your dry rub (You'll use this same rub to flavor the baked beans we'll talk about later this week).
Dry Pork Rub
1 c brown sugar
6 T kosher salt
3 T chili powder (we used a fantastic New Mexico blend)
1 T dry mustard
1 t onion powder
1 t ground black pepper
1/2 t cinnamon
Mix everything together well. Store in an airtight container.
Makes about 2 cups of rub (this was enough for two 3 pound pork shoulders, a large batch of beans & we still have some leftover)
Rub your pork shoulder or butt with the rub. Wrap in foil or plastic wrap & let sit in the fridge overnight.
On smoking day get the smoke going on your smoker or grill turned very low (about 225 - 250) with a smoker box. Put the pork on the grill. Let smoke for 6 -8 hours until the meat reaches 190 F & is pull apart tender. That may seem like a high temperature but you want to fat to turn to gelatin so the meat will fall apart. Take the beautiful blackened meat from the smoker.
Use forks or your fingers (if you can stand the heat) to shred meat. Serve with rolls, white bread or just on its own. We passed the pork with three flavors of Howling Wolf barbecue sauce. Matt preferred it plain on a roll just topped with a little coleslaw. Some people just like it all by itself eaten with their fingers.
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