30 hour Pulled Pork - Food Porn

20 hours in brine

Out of Brine

Shot 2 out of Brine

Onto smoker pre-warmed at about 160 degrees with constant thin smoke.

Checking progress at 4 hours ish.

Also 4 hours ish.

Added tray and left over brine. Bumped heat up to about 225 to 250 for next 5 hours.

5 hours later.

Also 5 hours later. Bumped heat up to about 300 to finish it for final hour.

Fresh off smoker.

Also fresh off smoker.

See the juices flow when the claws go in.

All shredded up and ready to eat.

New phone background who dis?

Brine is salt, sugar, garlic, onion, black pepper, herbs de province, and ancho chili powder. I didn't measure any of this.

Pork was a 10lb bone in Pork Butt I paid 9.65. Best deal I've ever had on pork.

Morning 1: Make the brine, put meat in and ensure fully covered. Toss in fridge until next day.

Morning 2: Get up and ready at least 12 hours before you want to eat (or roughly 1 hour cooking time per lb is what it kinda ends up being). Warm up smoker (or oven or crockpot you do you thug). Put meat on and keep tabs on it throughout day ensuring constant temperature and basting with the brine if deemed necessary.

Let the food do its thing and don't overly futz with it. You do your thing, it does it, say hi to it every 1-2 hours if you need to feel better but just keep your heat.

After its all happy and cooked, let it rest, shred it up and make sure to pull out any major remaining fat seams (there shouldn't really be much if you kept temperature low and slow) and the shoulder bone and enjoy!

I know my explanation of how I did it all sucks so ask questions and I'll gladly answer.