Smoked Pulled Pork

Smoking a chunk off meat is a great thing. Having it turn out to be delicious as well, is a better thing. If you never tried pulled pork smoked your missing out, it just not the same to do it in a slow cooker or from a fast food burger or sub shop. The smoke is just a nice mild flavor and the long cooking process makes the meat tender and juicy.

The first thing your going to need is meat, Obviously pork. I had a 5 and a half pound hunk of pork shoulder with the bone in. It's a cheap cut with lots of fat and connective tissue, but that's O.K. most of that cooks off during the time its on the que.

Next you'll need a dry rub. There are as many mixes out there as there are fish in the sea, but you need to figure out which one fits you best. My mix went like this:

2 Tbsp Cracked Black Pepper
1 Tbsp Kosher Salt
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 tsp Coriander
1 tsp Smoked Paprika
1 tsp chili powder

This is a little much but I like it, I've seen people who just rub it with salt and pepper like a Texas brisket and others who don't even bother with rubs. Now to rub your meat. (ha ha puns.) I spread on a layer of mustard to the meat to help the rub stick. Then let it sit for 8 hours or overnight, again this is a preference kind of thing, some let it rest with the rub on others throw it right in the smoker.