Preparation:
Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts.
Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.
Remove the meat 1 hour before going into smoker and let it come to room temperature.
Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so.
Here is when Danny Gaulden takes out his pork shoulders:
For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F
Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat.
For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat.
Serve with coleslaw on the sandwich or on the side. |
