Smoking
Smoked Shredded Pork Barbecue Sandwiches
Serves: 8
Preparation Time: 0:20
Pulled pork is a Southern classic! The pork shoulder is cooked long and slow, then shredded and served with a tangy barbecue sauce.
Ingredients:
-
1 Large pork shoulder 6 lb. bone-in with fat covering attached
-
1/2 cup Lemon Chili Herb Rub
-
1 1/2 cups Favorite Barbecue Sauce
-
8 Large crusty rolls
-
2 cups Apple or hickory wood chips
-
LEMON CHILI HERB RUB 1/4cup kosher salt 3tbs chili powder 1tsp ground cumin 1tsp dried oregano 1tsp ground coriander 1tsp dry mustard 1tbs lemon zest, finely grated
Steps:
- Sprinkle the pork shoulder generously with rub and massage in on all sides. Set aside for minimum 1 hour, or overnight in the refrigerator to allow flavors to penetrate the meat.
- Soak wood chips in water for a minimum of one hour, before starting the smoker. Place an even layer of soaked chips in the smoker box, and place the box on the supports.
- Fill water bowl half way with desired flavoring liquid. If you are using a juice or soda with high sugar content, mix with 50% water to avoid caramelizing the sugars. Ensure that fluid level is maintained throughout cooking
- Light smoker set heat control to low, and close door\
- When the smoker has reached 200F place the pork, fat side up, on a rack in the center of the cabinet. The pork will need to cook for approximately 1.5hrs per pound. The pork should be checked for doneness with a meat thermometer to ensure internal temperature of 165F-175F.
- Meat will be so tender that it can be shredded, or pulled with a fork!
- To adjust the level of smoke flavor in the meat, vary the amount of wood chips used throughout the cooking time.
- Let pork sit for 15 minutes, covered with foil. Shred or cut the pork and mix with your favorite warmed sauce. Serve it on crusty buns
|
