Pulled Pork

Finished product

Rub:

1 cup brown sugar 
1/2 cup paprika 
2 1/2 tablespoons ground black pepper 
2 1/2 tablespoons salt 
1 tablespoon mustard powder
1 1/2 tablespoons chili powder 
1 1/2 tablespoons garlic powder 
1 1/2 tablespoons onion powder 
1 teaspoons cayenne

Blend together in coffee grinder or blender. Use this as base. Add other seasonings to taste (i.e Cumin, Chipoltle)


Directions:

1. Prepare smoker
1. Temp range 240 - 260
2. Apple wood
3. 1 - 1.5 hours per/lb
2. Coat pork shoulder in yellow mustard liberally. This will help the rub stick and won't affect flavor
3. Liberally apply dry rub to outside. We want a thick layer of rub
4. Smoke meat until internal temperature reaches 140 - 160
5. Crutch meat
1. Wrap tightly in foil
2. on bottom of foil use brown surgar and apple juice
6. Finish cooking (two options) this may take several hours target temp 203F
1. Finish in smoker
2. Finish in traditional oven
7. Either way you finish open foil for last hour minutes to allow Bark to form
1. Crutch tenderizes meat and avoids stall
2. Second stall can happen around 175F
3. Open foil after its reached 190F
8. Re-wrap in foil and then in towel
9. Place in cooler for a minimum of 1 hour.
10. Pull meat - save drippings in foil
1. Remove any and all fat and discard
11. Mix drippings from foil back into pork
12. Allow guests to add sauce if they would like.