Pulled Pork

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Chris_in_SoCal

Smoking Fanatic
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Feb 18, 2012
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SCV - So Cal
Pretty much every weekend that it isn’t raining I have been throwing something new into my smoker. Friday night I prepped a 9.8 Lb pork shoulder. It was injected with apple cider, cane sugar and paprika. It was rubbed with a mix of OX seasoning and Jocko’s seasoning.

I placed it in the smoker Saturday morning at 7:30am.


5f219be7_pulled_pork_001.jpg


I let it smoke at 250* with Apple and Mesquite wood chips. I had apple cider in the drip pan until it ran out, then I used water.


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At six hours I started spraying it down with apple cider in a sprayer. It was repeated every half hour.


3bdb092f_pulled_pork_003.jpg


It took 15 hours and 15 minutes for the shoulder to get to an internal temp of 200*.


8345569e_pulled_pork_004.jpg

 

It just fell off the bone as I pulled it apart. It’s so tasty, no BBQ sauce needed to be added. I did mix in some Wood Ranch BBQ sauce for a slider which was amazing.
 
Lookin' real good!...JJ
 
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