Pulled Pork

Ingredients

Step 3: Prep the Pork and Apply the Rub

Pork: Use a 3-8 lb pork shoulder (Boston butt). Trim any large, loose chunks of fat, but leave a thin layer (about $1/4 inch) of the fat cap for moisture.
Binding: For the rub to stick better, you can apply a thin coat of yellow mustard or hot sauce all over the meat. (You won't taste the mustard in the end product.)
Rub: Generously coat the entire pork shoulder with a generous amount of Carolina Bob's All Purpose Seasoning . Press the rub into the meat.
- Pro Tip: For the best results, wrap the rubbed pork in plastic and refrigerate for 12-24 hours to let the rub penetrate the meat. Bring it to room temperature (about 1-2 hours) before grilling.

Step 2. Set Up Your Grill for Indirect Heat and Smoke

The goal is to maintain a constant grill temperature of 225- 250 degrees

Grill Type	Setup Instructions
Charcoal Grill	The Snake Method: Arrange a line of charcoal briquettes two wide and two high, following the perimeter of your grill. Place an aluminum drip pan with water or apple juice in the center (the indirect zone). Place wood chunks (or chips) on top of the first few briquettes in the snake. Light only the first 8-10 briquettes at one end of the snake.
Gas Grill	Indirect Heat: Turn on only one or two burners on one side of the grill to low. Place a drip pan (with water or apple juice) on the unlit side. Use a smoker box filled with wood chips and place it directly over the lit burner.

Recommended Wood: Hickory, Apple, or Cherry wood are great choices for pork, giving it a balanced smoky flavor.
Stabilize Temp: Close the lid and adjust your grill vents (or gas burners) to stabilize the temperature between $225^\circ\text{F}$ and $250^\circ\text{F}$ before placing the meat on.

Step 3. The Low and Slow Smoke

Placement: Place the pork shoulder fat-side up (if there is a significant fat cap) over the drip pan, in the indirect heat zone.
Cook: Smoke for approximately 1.5 to 2 hours per pound (a typical 8 lb shoulder can take 12-16 hours).
Bark and Spritz: After the first 4 hours, the surface ("bark") should look dark and set. If it looks dry, spritz the pork every hour or two with a mix of 50% apple cider vinegar and 50% water/apple juice.
The Stall: The internal temperature of the pork will typically stall (stop rising) somewhere between $150^\circ\text{F}$ and $170^\circ\text{F}$. This is normal and can last for a few hours.

Step 4: The Wrap (The Texas Crutch)

When to Wrap: When the pork reaches an internal temperature of about 165 degrees (or after the stall has begun), you can wrap it.
How to Wrap: Remove the pork from the grill and place it on a large, double layer of heavy-duty aluminum foil (or butcher paper). You can add a splash of apple juice or butter to the foil before sealing it tightly.
Finish Cooking: Return the wrapped pork to the grill. Wrapping helps push through the stall and locks in moisture. Increase the grill temp slightly to $275^\circ\text{F}$ if desired to speed up the final phase.

Step 5: Check for Doneness and Rest

Doneness: The pork is finished when the internal temperature reaches $195 to 205 degrees and a probe or fork slides into the meat with almost no resistance (like hot butter). Tenderness is more important than the exact temperature.
Rest: Remove the wrapped pork from the grill. Wrap it in a towel and place it in an insulated cooler for at least 1 hour (up to 4 hours). This resting period is critical for juicy meat as it allows the internal juices to redistribute.

Step 6: Shred and Serve

Shred: Unwrap the pork and pour any liquid from the foil into a separate container (the "pork jus"). Use two forks or meat claws to shred the pork, discarding any large pieces of fat.
Mix: Stir in some of the pork jus (liquid from the foil) and your favorite barbecue sauce until the pork is moist and flavorful.