Smoking a pork roast to make pulled pork is simple. Follow along with me and I will show you how.
Ingredients:
Pork Roast – Either a pork shoulder or Pork Butt roast
Yellow mustard
Dry Rub
Directions:
- Coast entire pork roast with yellow mustard on all sides.
- Generously apply dry rub to all sides of the pork roast, cover and place in the refrigerator for at least 2 hours, but preferably overnight.
- Remove from refrigerator and put onto your smoker for 10-12 hours at 250 degrees. You want to smoke for 1.5 hours per pound of roast.
- After you remove from smoke and the internal temperature is at 200 degrees then wrap in tin foil and then wrap a towel around tin foil and place in a cooler for one hour to allow the meat to cool slowly.
- Remove meat from cooler and unwrap. The bone should slip right out of the meat. Using 2 forks you can pull the meat apart.
- Serve with your favorite BBQ sauce and ENJOY!