Where there's smoke there's... Pulled Pork!
8-15Lb Pork Shoulder(NAMP406)
2c Hickory Wood Chips
1/2c Dijon Mustard
Salt/Pepper To Taste
2c Crystal Lake Rib House BBQ Sauce
-RUB OPTIONAL- (this rub makes about 3 cups)
1/2c Brown Sugar
2Tbl Ground Mustard
1/2Tbl Chili Powder
1/4c Kosher Salt
3/4c Apple Juice (try other flavors)
1/2c Pork Stock (vegetable stock if you have to substitute)
2Tbl Worcestershire sauce
Making the Rub:
If you want to make a dry rub for the pork mix together all of the dry ingredients. This rub will last for a long time as long as it is covered and in a cool dark place.
Preparing the Pork:
First rinse off the pork and pat dry.
If you like more bark, or crust, slice deep cuts into the shoulder. This exposed area will crisp up as it is cooked.
Season the meat then add an even thin layer of mustard all around the meat. This will help the rub stick and aid in the forming of a bark.
Once seasoned and coated, add the rub if you desire. We suggest you experiment with many different flavors to find what is right for you.
Making the Injection:
In a large bowl mix all the injection ingredients together. You may add more spice or flavored salt but be sure that they are ground fine so that they will make it through your injector.
Fill your injector with the injection and begin flavoring your pork
A good tip is to push the needle as deep as you can and gently pull it out while you are depressing the plunger of the injector. This will evenly fill the pork rather then making pools of juice.
once your done with the injection let it sit for an hour to absorb the flavors.
Cooking the Pork:
Smoke the pork with Hickory Wood Chips.
Cook to a probe set point of 180°F with a cook setting of 215°F, and hold set for 155°F. Let cook and hold for 15-20 hours.
Once complete shred, or pull the pork into small chunks and add Crystal Lake Rib House BBQ Sauce.