HOW TO COOK DR. BACON SUPER BARK SMOKED PULLED PORK
Let’s face it. Most everyone has a recipe for pulled pork and it’s probably pretty good. If you coat with enough tasty rub and cook the pork shoulder low and slow, you’re probably in for some pretty tasty pulled pork. If you’re looking to smoke a pork butt in your backyard that will delight your guests with tender juicy meat wrapped in a thick and crusty bark, keep reading.
Procedure: DR. BACON 17 HOUR SUPER BARK SMOKED PULLED PORK
Necessary Supplies and Instruments
- DR. BACON O.G. Spice Rub
- Pork Shoulder aka Pork Butt - 10 lbs
- Sharp Knife and Cutting Board
- Mustard or Olive Oil
- Apple Cider Vinegar or Apple Juice
- Spray Bottle
- Disposable Deep Steam Table Pan
- Butcher Paper or Foil
- Cooler/ Ice Chest (large enough to hold the pork shoulder in the pan)
- Offset Smoker, Pellet Smoker or Similar
- BBQ Sauce as preferred
Official Procedure (Feeds several hungry guests)
- Remove pork shoulder from packaging and trim excess fat as desired.
- Coat pork shoulder with olive oil or yellow mustard. (It’s used as a binder for the rub to stick.)
- Generously season all sides of the pork butt with DR. BACON O.G.
Let sit for a few hours or hold overnight in the fridge to allow for the meat to absorb the flavors and colors from the spice rub.
- Get temperature on smoker or grill to 180°
- Place pork shoulder on smoker. If placed on a grill, make sure the heat is indirect.
- Once the pork has cooked for two hours, start spritzing every 30 minutes with apple cider vinegar or apple juice.
- Raise heat to 225° and let cook another nine hours, continuing to spritz every 30 minutes to build that crusty bark.
- Pull once the internal temperature hits 205° and place in steam pan.
- Cover pork with foil in steam pan or wrap well in butcher paper.
- Wrap pan in towel and place in cooler for two hours to rest.
- Remove from cooler and easily shred by hand, two forks or other specialized instruments.
- Serve to guests in a variety of ways, including sliders, sandwiches, tacos, Mexican pizza, nachos or on a plate with a side of pickled onions, white bread and sliced pickles. Sauce as you like.
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