Smoked Pulled Pork

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:

1. Coast entire pork roast with yellow mustard on all sides.
2. 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.
3. 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.
4. 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.
5. Remove meat from cooler and unwrap. The bone should slip right out of the meat. Using 2 forks you can pull the meat apart.
6. Serve with your favorite BBQ sauce and ENJOY!