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Pulled Pork

Ingredients

  • 1 Pork Shoulder or Pork Butt
  • SPG Rub
  • Smoke Rub (substitute brown sugar and seasoned salt, then buy Smoke Rub)

SPG Rub

  • 4 tbsp Coarse Salt
  • 4 tbsp Coarse Black Pepper
  • 3 tbsp Granulated Garlic

Instructions

  • Prepare smoker or pit and bring to a temperature of between 225 - 275 degrees.
  • Season pork shoulder with a generous layer of SPG Rub Then add a light coat of Smoke Rub, covering the meat.
  • Place pork shoulder fat side up and smoke until internal temp is 150-160 degrees. This can take up to 8 hours.
  • Wrap meat in foil or butcher paper and place in a disposable aluminum pan or baking pan. Continue smoking until internal temp reaches 203 degrees. You can also let the meat rest on the pit overnight if necessary.
  • Remove meat from pit and rest for at least 2-3 hours.
  • Remove meat from foil, retaining all juices. Shred meat with hands, fork or bear claws. Pour juices over meat and serve.