The trick is to smoke the meat and not make the meat smoke
FIREFLY'S PULLED PORK
Date:January 26, 2006 Favorite:Pork Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Firefly’s Pulled Pork
Ready to make the dry rub
The dry rub was a nice blend of spicy & sweet
The mixed dry rub
The pork shoulder is rubbed & refrigerated for 24 hours
About 12 hours into the 14 hour total time
Off the grill& ready to be wrapped in foil & rested
The Memphis sauce used Coke & chocolate chips
The Memphis sauce
The pork has been pulled & sauced
Some extra sauce on the side for those who can’t get enough of a good thing
Chili, pork, Memphis sauce.& rolls. Pass the coleslaw
Pulled pork sandwich, Firefly’s cole slaw & chili
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My taking a smoking class from the Owner of Firefly’s Bodaceous BBQ restaurant was the seed that ultimately caused me to buy my smoker. This is Firefly’s version of Pulled Pork. Any recipe that uses Coke and Chocolate Chips as an ingredient, is OK by me. The Memphis Sauce was delicious as was the Firefly’s take on Coleslaw.
BBQ Cooking Class: From a Cooking class taught by Steven Ulyss owner of Firefly's Restaurant