Smoked Pulled Pork

Pulled Pork is one of my most favorite foods.  And it's not a food that is quickly done.  It takes time and attention and love.  And it's worth every bit of effort. The secrets are finding a dry rub which includes the spices and herbs you like, pecan or fruit wood for smoking and a smoker which will allow you to smoke the meat at a low temperature for at least 12 - 14 hours.

Here's my "recipe" for the dry rub a/k/a Pork Magic Dust:

1/2 cup paprika

2 T. kosher salt (increased as desired)

1/8 cup cracked black pepper

2 T. cumin

2 T. granulated garlic

2 T. dry mustard

2 T. onion powder

2 T. dried oregano

2 T. white pepper

2 T. dried thyme

1 - 2 T. cayenne

Mix well and store in an airtight container.  You can also add up to 1/2 cup dark brown sugar if you'd like a sweeter dry rub.

Let's begin with bone in Pork Shoulder Butt Roasts:

And next apply the dry rub.  It's best to let it sit for a half hour or so after applying before you put the pork into the smoker:

Now into the smoker for 12 - 14 hours at 225 degrees

About halfway through the cooking time.

After 14 hours at 225 degrees

And now to "pull" the pork apart into lovely pieces of porky goodness.  Serve with your favorite sauce (or without!) piled high on buns as sandwiches, or as a pulled pork plate with great side dishes like baked beans or cole slaw.  And it is a perfect ingredient for a nice pot of Brunswick Stew.