I woke up yesterday morning and decided I wanted pulled pork. I was on a time crunch as I’d usually start that in the early morning but had to wait for Costco to open to pick up some meat. I got there for open, cut the shoulders in half, and smoked them at 300 for 8-9 hours (some of them finished before each other). I only basted it once with a sauce I made since I was a bit nervous about a long stall period. I wrapped them when they hit 165 and left them wrapped until they hit 204 internal (yes I know I should use butcher paper ideally but oh well). I then took them off to rest for 30ish minutes and pulled. I think it turns out great for a pulled pork on a time crunch. Oh, I also made pickled red onions that were absolutely delicious.
by UsualSide9753
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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