Recipes
SMOKED SHREDDED PORK BARBECUE
SANDWICHES
serves 8 - preparation time 0:20
Pulled pork is a Southern classic! The pork shoulder is
cooked long and slow, then shredded and served with a
tangy barbecue sauce. The pork shoulder is a less tender
cut of meat, which must be cooked on the barbecue for
between 5 and 8 hours or 1.5hrs per pound.
1……………... large pork shoulder 6 lb. bone-in with fat
covering attached
1/2 cup………. Lemon Chili Herb Rub
1 1/2cup……… favorite barbecue sauce
8……………... large crusty rolls
2cups……….. apple or hickory wood chips
Lemon chili herb rub
1/4cup………. sugar
1/4cup………. kosher salt
3tbs…………. chili powder
1tsp…………. ground cumin
1tsp…………. dried oregano
1tsp…………. ground coriander
1tsp…………. dry mustard
1tbs…………. lemon zest, finely grated
Prepare pork:
Sprinkle the pork shoulder generously with rub and
massage in on all sides. Set aside for minimum 1 hour, or
overnight in the refrigerator to allow flavors to penetrate
the meat.
Prepare Smoker:
Soak wood chips in water for a minimum of one hour,
before starting the smoker. Place an even layer of soaked
chips in the smoker box, and place the box on the
supports. Fill water bowl half way with desired flavoring
liquid. If you are using a juice or soda with high sugar
content, mix with 50% water to avoid caramelizing the
sugars. Ensure that fluid level is maintained throughout
cooking.
Light smoker set heat control to low, and close door.
Smoke pork:
When the smoker has reached 200F place the pork, fat
side up, on a rack in the center of the cabinet.
The pork will need to cook for approximately 1.5hrs per
pound. The pork should be checked for doneness with a
meat thermometer to ensure internal temperature of 165F-
175F.
*To adjust the level of smoke flavor in the meat, vary the
amount of wood chips used throughout the cooking time.
Meat will be so tender that it can be shredded, or pulled
with a fork!
Serve:
Let pork sit for 15 minutes, covered with foil. Shred or cut
the pork and mix with your favorite warmed sauce. Serve
it on crusty buns.
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