Pulled Pork Shoulder

INGREDIENTS

• 7-8 LB Bone-in Pork Shoulder – cooks down to about 5 LB
• 1/4 C Grandpa's Thunder Powder or Arghhh Powder
  OR Seasoning mix at bottom of page
• 2 TBL brown sugar
• Wood chips – Hickory, oak, mesquite, peach, or apple.

STEP BY STEP

1. Season meat all over, wrap loosely in foil, and refrigerate overnight
2. Soak wood chips in water also overnight
3. Wrap wet wood chips in foil and put in baking tray on lower oven rack.
4. Cook for about 12 hours at 220º  – – –
   For meat done at 5 pm – put into oven at 5 am
   For meat done at 6 pm – put into oven at 6 am
   etc
   For meat done at 9 am – put into oven at 9 pm
5. NOTE: If internal temperature reaches about 185-200º it is done,
   but expect that to take at least 10 hours.
   Also, bone should pull out easily.
6. Let meat rest at least 30 minutes before cutting or shredding

OPTIONAL SEASONING MIX

• 1 TBL each – brown sugar, salt
• 2 tsp each – garlic powder, onion powder
• 1 tsp each – paprika, cumin
• 1/2 tsp each – black pepper, cayenne pepper or chili powder

THE TWO CLASSES OF PULLED PORK

Southern Carolina Pulled Pork BBQ

• Meat on a soft bun
• Vinegar based BBQ sauce
• Cole slaw

Traditional Pulled Pork BBQ

• Meat on a soft bun
• Tomato based BBQ sauce (sweet)

Note from Grandpa:   As far as commercial sauces, I like Jack Daniels #7 BBQ sauce