It's Ok to Cheat Pulled Pork

Submitted by Morrison

"This is a recipe that I have been tinkering with for a while. Sometimes you want to make a dish that takes a better part of the day, but you can't always tend to it and that is where this technique comes in. I will often times smoke my 4lb shoulder or pork loin (when it's on sale) for about 3 hours, and do the final 3-4 hours in the oven. This recipe is for a 4lb cut of meat and I recommend about 75-80 minutes/lb for loin and 85-90 minutes/lb for shoulder. All measurements are approximate and will probably vary greatly."

 

• Ready In: 6hrs 30mins
• Ingredients: 9
• Yields: 12-16 portions
• Serves: 8-12

ingredients

• 4 lbs pork shoulder or 4 lbs boneless pork loin
• 1⁄2 cup yellow mustard
• 1⁄4 cup honey
• 3 tablespoons brown sugar (light or dark, whatever you prefer)
• 3 tablespoons chili powder (again, either light or dark is fine)
• 2 teaspoons cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons celery salt (my preference is the celery seed) or 2 teaspoons celery seeds (my preference is the celery seed)

directions

1. Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
2. Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
3. Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
4. You can apply the rub the night before if you'd like, but it is not vital.
5. Prepare smoker per manufacturer's instructions.
6. When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
7. After approximately 3 hours turn your oven on to 225°F.
8. Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
9. When oven is up to temperature transfer the meat to the foil and wrap lightly.
10. Place pan on center rack and cook remaining 3-4 hours.
11. Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195°F This will make for much easier shredding.
12. I like to serve my pulled pork with with the sauce described in Recipe #204901.