Moonhead Posted September 3, 2017 Share Posted September 3, 2017 (edited) Decided to smoke up a small pulled pork shoulder today. Coated in a Memphis dust rub, courtesy of the 'Amazing Ribs' web site. Smoked over Hickory chips for 30 mins and left at 250F for 3 1/2 hours. Mopped in homemade sauce wrapped in foil until it hit 205F internal. Served up in brioche buns, roasted peppers, red onions, slaw and a bit more sauce. Side of rosemary roasted crushed baby potatoes. Very happy ? Given a quick sear first before cooking over a water pan. Edited September 3, 2017 by Moonhead Update Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 4, 2017 Share Posted September 4, 2017 HI Moonhead, good looking Pulled Pork. I did a small Pork Joint yesterday, seemed to take ages, possibly too much Apple Juice added before foiling as the IT dropped dramatically. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 4, 2017 Share Posted September 4, 2017 Good looking plate of food. I do love rosemary roasted new potatoes done on the BBQ too. The pork looks great and has a good colour. Was 30 minutes with the smoke sufficient? Quote Link to comment Share on other sites More sharing options...
Moonhead Posted September 4, 2017 Author Share Posted September 4, 2017 Thanks guys, yes 30 minutes smoke was enough. It was a pretty small joint 1.6kg so I didn't want over do it. No complaints from the family. Quote Link to comment Share on other sites More sharing options...
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