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Pulled Pork Shoulder




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 12-----Serve on sandwich buns with cole slaw.



List of Ingredients




5 pounds boneless pork butt (shoulder), tied or netted
RUB:
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne
BASTE:
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if dried) (2 to 4 peppers)
2 tablespoons salt
1 tablespoon crushed red pepper
1 tablespoon black pepper
2 teaspoons cayenne pepper
Hardwood chips, soaked in water for 1 hour

Recipe



1.To make Rub: mix all ingredients together in a small bowl.

2.To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes

3.Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.

4.Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat � between 250 and 300�F �and smoke until internal temperature of pork shoulder is between 170 and 180�F. This slow cooking process should take between 5 and 6 hours.

5.Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.

6.Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it