The trick is to smoke the meat and not make the meat smoke

S.C. PULLED PORK

  Date: March 19, 2011
  Favorite: Pork
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As a mustard based life form, I was pleased to find out that South Carolina & Georgia uses Mustard to forms the basis for their sauces and rubs. This pulled pork recipe came from the Cook’s Country TV show. They cooked it in the oven (don’t even get me me started) but it was easy enough to adopt to the smoker. The Boston butt was actually foiled for the last part of the cook. While I’ve done that with ribs and some beef roasts, I’ve never cooked pork shoulder this way and it had plusses and minuses. On the plus side, it sped up the cooking time and made for a juicy final product. On the minus side it softened up the chewy bark that had developed during the first half of the smoke. This was one of the best pork shoulders I’ve made to date. It pulled wonderfully and the mustard sauce was quite tangy. The hickory chunks I’d used had given the meat a wonderful deep down smoky flavor.
Recipe Source:
Alt image
Cooks Country
Cook's Country TV Show:
Here is the recipe from the Cook’s Country TV Show:

SOUTH CAROILINA PULLED PORK

All I changed was to do it on my smoker at 275 degrees. i cooked it to 165 degrees using Hickory wood. I covered the pan with foil and took it to 190 degrees.
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan
  • Kenmore S-S Roast Rack
  • Oven Thermometer