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Pulled pork


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  • 3 months later...

That pulled pork looks greats. I've struggled with pulled pork on my WSM. I don't know whether I'm over cooking or under cooking it. I suspect probably under.

The one I did on Saturday, it was half a pork shoulder on the bone, not sure of the weight, but it was not small. It was probably cooking for 7, maybe 8 hours at around 200F on the WSM, until it was probing around 88-90C. My Weber Instant Read sets the cooking temp for well done to 88 degrees.

When I took it off, I rested it for about an hour, but it wasn't fall apart tender. It's nice enough and it's not really dry, but it's not super tender. It has a firm bite to it and definitely wouldn't pull apart.

Any recommendations or tips would be welcomed.

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