EJ's Pulled Pork
by Fan Submission
Ingredients
- 1 7-10 pound Boston Butt Shoulder Roast
- 1 cup of your favorite pork rub
- 1 bottle yellow mustard
- 1 cup brown sugar
Directions
- Trim excess fat off the pork shoulder.
- Rub your pork with mustard and your favorite pork rub.
- Add a coating of brown sugar to the roast.
- Wrap in saran wrap and place in the refrigerator for 24-48 hours.
- Smoke pork in smoker at 235 degrees, adding wood chips of choice to the fire for the first six hours.
- When the internal temperature of the pork is 175 degrees, pull and wrap with heavy duty aluminum foil. Place back in the smoker or until internal temperature reaches 200 degrees.
- Pull pork and wrap with an old towel and place in an ice chest for 1-2 hours.
- The shoulder bone should come right out with little to no effort.
- Take 2 forks and shred the pork while removing the excess fat.
- Add finishing sauce and serve on bun.
