Today’s pulled pork turned out delicious.

Pulled Pork

Nine hours on the smoke, started at 6:30 AM. Forgot to mix molasses with yellow mustard as my standard binder. Cooked the 5 pound pork shoulder initially (naked without a wrap) longer than I normally would have, so it only cooked in foil a couple hours. Removed from the 225 degree heat at 190 degrees. The meat was not as soft and moist to pull as usual, but Shelly said she preferred it. It was good, though a bit different. It paired well with a kale and brussel sprout salad we picked up at Whole Foods.

A magnificent entree for $12!

Here are some highlights of my altered recipe and cook.

Before the smoke, I applied a generous sprinkle of A.P. seasoning by Killer Hogs Barbecue, after coating with a yellow mustard binder.

A.P. Seasoning by Killer Hogs

After letting that “set up” for about 20 minutes, I seasoned generously with Meat Church Gospel All Purpose BBQ rub. This was my first pork shoulder cook with my “Meater” wireless thermometer.

Pork Butt Ready for Smoke

After about 7 hours on the smoker, I put the pork butt in a foil pan and added 5 or 6 pats of butter.

Pork Shoulder Ready to Wrap

I also added a generous portion of Stubb’s Smokey Mesquite BBQ sauce, and then some brown sugar. Covered with foil, re-inserted the Meater thermometer, and cooked 2 more hours to 190 degrees.

Stubb’s Smokey Mesquite BBQ Sauce

The final result turned out good. I think I prefer my “normal” recipe, however, which turns out softer and more moist.

Pulled Pork

This was still a pretty tasty dinner!

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