Intro:
Dan here. Made some pulled pork sandwiches last night. Getting better and better with pulled pork & the attendees advised me that this was the best yet.
Details:
Picked up a 9 lb Pork Shoulder at Safeway. Injected it with Maraschino cherry sauce and Marinated it overnight in the 3 Little Pigs Kansas City Touch of Cherry BBQ Rub.
Put the Pork Shoulder on the Big Steel Keg with the Diffuser filled with Lump Charcoal and Cherry wood chips at about noon. Smoked it at a steady 300 degrees for 6 hours which put it at about a 185 degree internal temp and then wrapped in foil with some apple cider vinegar - cooked it for about a half hour more up to 195 degrees internal temp and then let it sit for 30 minutes before Don used the Bear Claws to shred it - came apart very easily and he had it fully shredded in only a couple minutes.
Used the Aunt Hattie's BBQ Buns from Costco and applied a very small amount of Kansas City style BBQ sauce to only the top bun with a butter knife - very careful to avoid overwhelming the flavor of the meat as I've accidentally done in the past...
Everybody liked it - I think it was my best pulled pork yet!
Attendees:
Don
Nate
Hippie
Dan
Hippie
Dan
Pictures:
Looks awsome
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