Pulled Pork

Instructions

1. 01

   Trim excess fat off the pork shoulder.

2. 02

   Rub pork with mustard and a favorite pork rub.

3. 03

   Add a coating of brown sugar to the roast.

4. 04

   Wrap in saran wrap and place in the refrigerator for 24 to 48 hours.

5. 05

   Smoke pork in smoker at 235°F, adding wood chips of choice to the fire for the first six hours.

6. 06

   When the internal temperature of the pork is 175°F, pull and wrap with heavy duty aluminum foil. Place back in the smoker or until internal temperature reaches 200°F.

7. 07

   Pull pork and wrap with a clean towel and place in an ice chest for 1-2 hours.

8. 08

   The shoulder bone should come right out with little to no effort.

9. 09

   Take 2 forks and shred the pork while removing the excess fat.

10. 10

    Add finishing sauce and serve on bun.