Ummm. Pulled pork.
I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist.
Once done I let it rest in a cooler for an hour, then split it into thirds - I gave a third of it to a few friends that we haven't been able to hang out
with because of the quarantine.
Man, was it tender .... it just "smooshed" when I went to shred it! It was delicious.
I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist.
Once done I let it rest in a cooler for an hour, then split it into thirds - I gave a third of it to a few friends that we haven't been able to hang out
with because of the quarantine.
Man, was it tender .... it just "smooshed" when I went to shred it! It was delicious.
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