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Email to Master Chef Don F. Easley Jr.      

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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 300F and smoke until internal temperature of pork shoulder is between 170 and 180F. 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

 

 

 


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