Pulled Pork - How do you do it?

[deerminator]

I made it again for an annual family gathering we're having tomorrow and it is spectacular. I changed it up this time, using Famous Dave's Rib Rub for a dry rub on two six pound, bone in shoulder roasts.

I applied the dry rub the night before, wrapping them in saran wrap and putting them in the fridge. The next morning, I left them out on the counter for an hour while the oven warmed up to 500. Then I put them in, fat side up and covered in onion rings for half an hour to sear, before cranking the heat down to 250 and letting them go low and slow for about 9 hours in the oven.

When I pulled them out, they had a nice bark and the inside was very juicy. I think the fat on top mixed with the rub did a wonderful job of naturally basting them. I had to swat people away while I was pulling it to put in the crock pot for tomorrow. I normally mix the pork with a little bbq sauce but this is too good to doctor up with anything else. Good stuff.

[McGurk]

I use a smoker, but the concept is the same: slow and low, usually about 8-10 hours. You simply cannot rush the melting of the fat in that pork butt! I rub it with a low salt rub and wrap it for a night in the fridge. I don't do a sear, but a constant 225-250 deg until it weeps (usually around 165 deg internal). At that point I wrap it in tin foil with a bit of apple juice and put it back on through the "stall" until it gets to 195-200 int. Then it goes still wrapped into a cooler for another couple of hours.

Drain the juice, and separate out the fat. Pull the pork, and put it into a container with the drained the juice put back in and mixed thouroughly. Eat on cheap white buns with a scoop of coleslaw and sauce for a Memphis style sandwich. Tasty!

[merkman]

Spot on McGurk.

I do the exact same thing but just start with Porketta's

I don't have to season then that way.

[NEANGLER]

I do very similiar to stated above. I have a rub that I make and has a little more sugar and Brown sugar in it so it gets a nice bark on the outside. I smoke for 4 hours at 225 and spray the butt with apple juice about every 20 minutes. I learned from some competition smokers that meat is only going to absorb only so much smoke and after that it will start to make your meat taste bitter. What they suggest and now what I do is after four hours, wrap the butt in plastic wrap then foil and finish it off in your smoker with just charcoal or in the oven for another 6-8 hours @ 250 depending on the size of the butt. Let it rest for about 30-60 min and pull it.

They do the same method on ribs, smoke for 2 hours and wrap and cook for another 2 - works out great.