Smoked Pulled Pork by Mary Aaron
8 - 12 lb Pork Shoulder (Bone-In)
Rub with SuckleBusters Hog Waller. I use an entire 4oz shaker. Ingredients in the Hog Waller: Sea salt, Sugar, Brown Sugar, Chili Peppers, Spices & Silica.
Set in icebox for 24 hrs.
After removing from icebox, reapply about 1oz of the Hog Waller rub.
Let sit out on counter for about 1 hour.
Load the SmokinTex with about one third cup of Apple Wood Chips & one third cup Hickory Wood Chips.
Smoked at 225°F degrees for 14 hrs.
Once internal temp reached 195°F degrees (measured using a thermometer from SmokinTex removed from smoker and let sit in a cooler (double wrapped in heavy duty foil) for 2 hrs.
Pulled apart with two forks.
Took to a family reunion. My Pork Shoulder was the hit of the party!