Smoked a 17-pound boneless pork shoulder to make pulled pork for dinner. It's been injected with a mixture of apple juice, apple cider vinegar, Worcestershire sauce, maple syrup, melted butter, and spices, and marinated in the fridge overnight.
Yellow mustard as a binder and sprinkled with my own homemade pork rub.
Boiled and strained the remainder of the marinade to use for spritzing.
5 hours on 225°F with the Super Smoke setting. Spritzing every 90 minutes
3,5 hours on 250°F to reach an internal temp of 165°F
Wrapped in tin foil, with honey and butter and increased the heat to 350°F until 205°F internal.
Rested for 45 minutes before shredding with my meat claws and mixing with my homemade bbq sauce.
Total cook time: 11 hours.
Served on a nice brioche bun, with coleslaw, homemade pickled red onions and curly fries.
Everyone said that it was the best pulled pork they’ve ever had.
by creamore
2 Comments
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How much honey and butter did you use?