Low and Slow pulled pork

By Jerseycat9



Start with the right cut of meat. Most BBQ restaurants whole pork shoulders,but they are rarely available in grocery stores. If you a whole shoulder, use it. Otherwise,I recommend a Boston butt,which is half of the shoulder,the other half being the picnic shoulder. If needed,trim the fat back to about an 1/8th thick. Sprinkle the meat generously with your choice of rub,massaging it into the meat. Wrap tightly in plastic wrap and chill overnight in the fridge.
Smoking a large piece of meat takes a long time,so you will need to get an early start. Prepare your grill or smoker until temperature reaches 250 degrees. Take the meat out of the fridge,and let it sit for about 30-45 minutes.Having the pork at room temp is very important,because if you put it in the smoker or grill cold,the outer portion will burn.
Smoke is one of the main ingredients of good BBQ.Soak hickory wood chips(or any other hardwoods used for BBQ)in water overnight. This prevents them from burning. The chips smolder,producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of flesh, creating what is called a "smoke ring". A handful of wood chips should be added to the fire every 30 minutes or so. The more you add the stronger the smoke flavor will be.
Place meat on the smoker fat side down. After two hours,turn the meat over so it is fat side up. Total cook time will be 1-1/2hrs per pound. Maintain the temperature in the smoker between 225-250 degrees. Use a pit thermometer for an accurate reading. If the smoker temp is higher than 250 it will cook to quickly;any lower than 225, and the meat will not get done. Every time wood chips or charcoal is added,spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.
Remove the meat from the smoker with two hours remaining,and place on heavy duty aluminum foil. Spray generously with apple juice,and tightly seal foil around pork. Place meat back on the smoker,and cook for two more hours. Using an instant read meat thermometer,check the internal temperature of the thickest part of the meat, being careful not to touch bone with tip of thermometer. When the internal temperature reaches 195 degrees,the pork is ready.
Remove the meat from the smoker,and let it cool for 15 to 30 minutes.Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling or shredding,the meat with two large forks,and place in large baking dish or pan. Remove and discard any remaining fat.
Add any vinegar sauce that you may choose to the pork and serve with additional sauce on the side.