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Pulled Pork Sunday


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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 by Moonhead
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