Smoked Pulled Pork Aug 23 Written By Michael Leich PrintWith ImageWithout ImageSmoked Pulled Pork Yield 8-10Prep time15 MinCook time8 HourInactive time8 HourTotal time16 H & 15 MIngredients8-10lb Boston butt/pork shoulder.5C paprika.3C brown sugar.25C salt.25C garlic powder2T black pepper2T chili powder2T onion powder1T cayene pepper2T cumin1T dry mustardEquipmentLarge BowlSmokerHickory Wood ChipsInstructionsCombine all of the dry ingredients together in a bowl and whiskSlice fat cap of pork butt and use rub and heavily coat the outside of the pork butt (there may be rub leftover to save for future use). Let sit in fridge overnightStart smoker and let it heat on 250°F with a heavy amount of hickory chips to get a good smoke going. Place pork in smoker and smoke until it reaches an internal temp of 190-95°F. Remove and let sitOnce pork has sat for 15-20minutes, pull apart using two forks and enjoy! Serve on buns with barbecue saucehttps://daddoingdinner.com/recipes/pulled-pork Michael Leich
Smoked Pulled Pork Aug 23 Written By Michael Leich PrintWith ImageWithout ImageSmoked Pulled Pork Yield 8-10Prep time15 MinCook time8 HourInactive time8 HourTotal time16 H & 15 MIngredients8-10lb Boston butt/pork shoulder.5C paprika.3C brown sugar.25C salt.25C garlic powder2T black pepper2T chili powder2T onion powder1T cayene pepper2T cumin1T dry mustardEquipmentLarge BowlSmokerHickory Wood ChipsInstructionsCombine all of the dry ingredients together in a bowl and whiskSlice fat cap of pork butt and use rub and heavily coat the outside of the pork butt (there may be rub leftover to save for future use). Let sit in fridge overnightStart smoker and let it heat on 250°F with a heavy amount of hickory chips to get a good smoke going. Place pork in smoker and smoke until it reaches an internal temp of 190-95°F. Remove and let sitOnce pork has sat for 15-20minutes, pull apart using two forks and enjoy! Serve on buns with barbecue saucehttps://daddoingdinner.com/recipes/pulled-pork Michael Leich
