Smoked-Pulled Pork

Smoked-Pulled Pork
Yield
4ea
Yield
4ea
Smoked-Pulled Pork
Yield
4ea
Yield
4ea
Ingredients
  • 1ea boneless pork shoulderabout 3 pounds
  • 4tablespoons kosher salt
  • 1tablespoon freshly ground black pepper
  • 1cup light brown sugar
  • 1/4cup paprika
  • 3sprigs fresh thymeleaves only
  • 4cloves garlic
  • 1/4cup red wine vinegar
  • 1 1/2 teaspoon cayenne
  • 3tablespoons oil blend
Yield:
Instructions
  1. Directions
  2. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and let marinate at room temperature for at least 1 hour. O you could marinate in the refrigerator overnight.
  3. Set smoker at 275 degrees. Make sure to have wood chips soaking in water for at least 15 minutes. Smoke the roast (in the Alto-Sham down the hall) for 2 hours. Take out and then roast in convection oven.
  4. Roast the pork at 300 degrees, in a convection oven for 2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany) Or until FORK TENDER. Let the meat rest on a cutting board for 10 minutes.
  5. Using two forks, shred the pork roast. Once shredded add a little BBQ sauce to season. Be careful not to add too much BBQ sauce, as you still want a good balance between the BBQ sauce and the smokey taste of the pork.