Pulled Pork

[Big Bobber]

I am going to smoke a pork shoulder for pulled pork this coming weekend. Do you guys inject anything into the shoulder, or just use a rub on the outside?

Thanks for your replies!

[Seabass77]

I just use a rub on the outside. I like bone in shoulders if possible.

[Jim Almquist]

I like to give it a good coating of rub and wrap up tight in plastic wrap and let it sit in the frig for 2 days. I also add a little rub to the meat when I am shredding it along with some red pepper flakes and a touch of vinegar.

[otterman91105]

I use just a good rub and then stick it in a bag overnight and then reapply the rub again before it goes on the smoker.

[JeremyCampbell]

I'm a marinade guy,for me I usually make a fruit marinade.I started using strawberrys a yr ago and mixing it with pineapple and orange.I try to add a fruit sauce of some kind Personally I mix all the fruit with marshimo cherry juice from the jar and marinade for 8 hrs.Then dump it out and rub it It seems like a lot but I do it with pork chops too.It's good!

[SkunkedAgain]

Another rub guy. I just used mustard and then the rub and the bark turned out fantastic. Personally I don't think that you need to inject it with anything. If you cook it nice and slow it will be great on its own. If you want to make a broth or use something like Jim Almquist suggested, you can add that during shredding. That's when you'll know if you need it

[mskyfshntchr]

I do an injection and a rub.

Injection is some apple juice, water, sugar, worshestershire (sp?) and salt and sugar. Inject night before. I usually put in a 9x13 pan and cover in fridge. Pour any juices out and re-inject prior to rubbing. I use mustard to coat and then rub.

When pulling, I also add some of my rub to the meat. Doing this takes your pork to another level, in my opinion. The flavor is the same all through the meat this way.

That's my way- which is probably one of 10 million ways to make pulled pork!

Good luck!

[OnAFly]

I just use a rub then smoke to 195-200F. Then I shred it and add a little more rub and cider vinegar. It gives it a little tang for those who prefer their pork sans sauce.

[Farley]

Like others, I coat mine in yellow mustard and use a rub. I also try to spray it down with an apple juice\rum mixture every hour. Then when I shred it I add a little of the rub to season. At the end I add a vinager based finishing sauce to taste.

[McGurk]

I do a rub a day ahead of time, and add some more before the smoke. I will do some spritzing later in the smoke but don't open the smoker for about the first 4 hours or until it gets to 165 int temp. I then foil it and add equal parts of vinegar and apple juice to add some liquid while foiled. I also like to smoke it at around 275 deg until the int temp gets to 200 deg.

Doesn;t mean it's right but it's what I do. I brined one time and it didn't make a huge difference as there is so much fat that is self bastes for the most part.

[SkunkedAgain]

Doesn;t mean it's right but it's what I do.

And there is the best advice. Pulled pork comes out 90% good when you cook it low and slow. The other 10% might be attributable to all the injections, rubs, spraying, post-smoking things that we do to them, but they are minor pieces to the puzzle.

Don't get to ritualized in doing the same thing either. These things can be done many ways and still turn out superb.

[Big Bobber]

Thanks for the advice. I used the mustard then the rub, let sit in the refrig under saran wrap for 2 days. Took out of the refrig, added more rub and let stand for a couple of hours. Smoked with cherry wood @ 225-250 degrees. Foiled at 165 internal while adding some apple juice, took out of the smoker @ 205, then into the cooler for about 2 hours. The meat literally fell apart on its own. Absolutely delicious.

[McGurk]

Nice. That's pretty much spot on what I do, and have had great results from it, too. I hope all attending enjoyed it!

[Big Bobber]

Will find out this weekend up in God's country in Alexandria!