Sunday Supper Pulled Pork Shoulder

Sunday Supper May 31, 2015 at WPCRC in Madison, Wi. MadCity Dale and Sandy Montello will be serving Randi's BBQ on a hot dog bun, MadCity Dale's Baked Beans, broasted potatoes (35#), tossed salad, fruit salad and desserts from "Boomerangs". Also, possibly doing Canadian Bacon/Ham sausages cooked "low and slow"! 3rd attempt of "back up" items from 05/31/2014 Sunday Supper.

• Ready In: 4 hrs 30 mins
• Serves: 100

Ingredients

• 30  lbs  pork shoulder
• 2 (28 ounce) bottles  sweet baby ray's barbecue sauce
• 1⁄2 cup  madcity dale's  cajun seasoning (optional)
• 1  cup water

Directions

1. Preheat Nesco with water to 300F, cut roast into halfs or thirds to cook quicker.
2. Rub BBQ sauce onto all sides and place into covered Nesco for 30 minutes.
3. Lower cook temp to 200F for last 2 1/2 hours of cooking. cook until internal temperature of pork is 190F, about 3-3 1/2 hours. If less temperature will shred difficult. Temp above 190F does not harm.
4. Remove from Nesco, let rest for 15 minutes and shred in large pan with 2 forks. Add remaining BBQ sauce and optional seasoning to taste.
5. In a real hurry, kick the heat up to 425 degrees in an oven unti shreds easy.