Smoked Pulled Pork by Mary Aaron
lb Pork Shoulder (Bone-In)
“Hog Waller”. Used an entire 4oz shaker. Ingredients in the
Hog Waller: Sea salt, Sugar, Brown Sugar, Chili Peppers, Spices &
in icebox for 24 hrs.
removing from icebox, reapply about 1oz of the Hog Waller rub.
sit out on counter for about 1 hour.
Loaded 1400 model smoker
with about one third cup of Apple
Wood Chips & one third
at 225°F degrees for 14 hrs.
internal temp reached 195°F degrees (measured using a thermometer
removed from smoker and let sit in a cooler (double wrapped in heavy
for 2 hrs.
apart with two forks.
to a family reunion. My Pork Shoulder was the hit of the party. I ate
was full as a tick." Thanks Mary!