Smoked Pulled Pork

 

The recipes are   from Cool Smoke by Tuffy Stone. The pork roast I made was boneless and about three pounds so cook time was much quicker. I used a probe thermometer and mopped it only 3 times before needing to be wrapped.  I wrapped it at about 150 degrees and cooked it to 200 degrees instead of 195.  I felt that the rub would be too salty but this is the first time I made this so followed the recipe. The crust was a little saltier than we like it but when it was chopped and mixed with the rest of the meat, it was OK.  We made sandwiches with the chopped pork and BBQ sauce and topped with coleslaw like is the Memphis in May BBQ style sandwich. Coleslaw is KFC copycat as already posted earlier. 

Fennel Garlic Pork Shoulder

1/2 C. Fennel Garlic rub

1 qt Worcestershire mop

8-10 lb bone-in pork shoulder

Dust shoulder all over with rub. Refrigerate, uncovered, overnight

Heat smoker to 300º smoke for 1 hour.  Mop.  cook 3 hours more, moping about every 30 min.  Wrap, cook to 195º  Let rest 30 min.

Serve sliced chopped or pulled

Fennel Garlic Rub

1/2 C. kosher salt

1/4 C. cracked pepper

1 T. crushed red pepper

1 1/2 tsp. granulated garlic

2 tsp. fresh  cracked 

Mix, store air tight in dark cool place.

Worcestershire mop

1 qt. apple cider vinegar

1/4 C.  kosher salt

1/8 C.  fresh ground white pepper

 1/4 C. Worcestershire sauce

1/4 C. favorite hot sauce

8 T. unsalted butter.

Mix in sauce pan, heat until butter is melted, whisk, pour into heat resistant container. It will keep 5 days