Pulled Pork
Feb 1st, 2009 by Paul
Decided to smoke something different to my usual ribs this weekend so I got a couple of pork shoulders to make pulled pork. I cut the skin off and rubbed them with my standard rub. Left them in the fridge overnight and then smoked them at 115C until an internal temp of 95 C. I then pulled the meat off the bones and shredded the flesh with two forks. The bark and burnt ends were seperated from the flesh.
For a sauce I made a South Carolina style mustard and vinegar sauce :-
1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Combine ingredients and simmer for 15 minutes, stirring occasionally.
