Smoked Pulled Pork

 in Favorite Recipes by

Provided by James Hernandez for the October 2014 issue of SouthwestNOW Magazine.

  • 1 10- to 12-lb. pork shoulder
  • French’s yellow mustard, to taste

Pork rub:

  • 2 Tbsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. lemon pepper
  • 1/2 tsp. cayenne
  • 1 tsp. chili powder
  • 1 tsp. dry mustard
  • 1 Tbsp. brown sugar
  • 1/2 tsp. garlic powder
  • Pinch cinnamon
  1. On the night before you smoke meat, trim some of fat off pork shoulder, if you need to. Wash meat with cold water; pat dry. Coat meat with mustard to help keep spices on and add color.
  2. For pork rub: Mix all rub ingredients together. Liberally sprinkle meat all over with about 5-6 Tbsp. of rub. Wrap meat in foil or plastic wrap. Refrigerate overnight (or at least 6 hours).
  3. When ready to smoke meat, preheat smoker to 225 F; remove pork shoulder from refrigerator, and let it sit for 30 minutes, or until room temperature. Set meat in smoker, fat side down; cook/smoke for 1.5 hours. Turn meat over and continue to cook until internal temperature of meat reaches 160 F (about 4 hours).
  4. Remove meat from smoker; double-wrap with foil. Return to smoker; continue cooking until pork reaches 185 F to 190 F internally (4 to 5 hours).
  5. Remove from heat, let rest at least 45-60 minutes.
  6. When cool enough to handle; begin to pull pork, keeping meat in foil and pouring juices over it to keep it moist. Sprinkle with additional dry rub and/or add some of your favorite barbecue sauce.