Smoked Pulled Pork

Pork shoulder/butt smoked, seasoned, and baked for perfect shredded/pulled pork.

Prep Time 10

Cook Time 8

Course Main Course

Cuisine American, Mexican, Texan

10 lb Pork Shoulder (or Pork Butt, depending on where you live)
2 T Dry Rub for Smoked Brisket https://bestofcooking.com/dry-rub-for-smoked-brisket/
1 Large onion
1 T Minced Garlic
2 Jalapeno Peppers use Canned Jalapenos if you must.
1 Quart Beef Broth, Chicken Broth, Broth from Bullion, etc.

Pat down Bone-in Pork Shoulder with paper towels to dry it some.
With the Dry Rub, cover the entire chunk of meat. All of it.
Place Pork Shoulder in BBQ Grill with smoking pellets or Smoker for 20 minutes to 2 hours, depending on your tastes.
Slice onion into thin rings and cover the bottom of the Roaster Pan / Crock Pot.
Place Smoked Pork Shoulder on top of onion rings, fat side down.
Slice Jalapenos into rings and place on top of Pork Shoulder.
Spread Minced Garlic on top of Pork Shoulder.
Slowly pour Broth over Pork shoulder without dislodging the peppers or garlic.
Cover and bake at 250F for at least 4 hours. If using a Crock Pot, cook on high.
After 4 hours, check meat temperature. It must be 185F-205F, and very tender. If not, keep cooking.
When Bone easily comes out of Pork Shoulder, remove from heat.
Discard bone and any cartilage/connecting tissue, large chunks of fat.
Place Meat in a separate container and shred with 2 forks or tongs.
Pour the drippings in the Pan/Crock Pot into a bowl and refrigerate. The grease will separate and rise to the top. Remove all the grease.
Make pulled pork sandwiches, burritos, etc. with the shredded pork. Bag the rest into 1 lb bags.
Ladle some of the drippings into the 1lb bags of pulled pork. Seal, vacuum, and freeze for later.

Keyword pork butt, pork shoulder, pulled pork, spotlight