Pork, Shoulder, Smoked and Pulled

Ingredients

• 8-10 lb Pork Shoulder (Bone-In)

Mustard

• 2 Tbsp granulated Garlic
• 1 1/2 tsp Cayenne pepper
• 1 Tbsp Black pepper
• 1 Tbsp Onion powder
• 1/2 tsp coriander powder
• 1/4 cup Kosher salt
• 1/4 cup Brown sugar
• 1/4 cup paprika

Directions

1. Trim shoulder as necessary and crosscut fat cap.
2. Slather mustard all over shoulder.
3. Mix spices and coat shoulder.
4. Wrap in plastic wrap.
5. Set in icebox for 24 hrs.

Let sit out on counter for about 1 hour.

1. Smoked at 225°F degrees for 14 - 20 hrs until internal temp reaches 195°F to 205°F
2. Once internal temp reaches 195°F degrees remove from smoker and let sit in a cooler (double wrapped in heavy duty foil) for 2 hrs.

Pulled apart with two forks.

1. Wood:
2. A combination of apple and hickory is good
3. My favorite is a mix of pecan, cherry and apple.