How to Make Pulled Pork

Those who aren't from the south may not realize that there is a difference between "having a barbecue" and "eating some barbecue". Usually when a southerner talks about eating barbecue, they're using the general term for pulled pork, a smoked southern delicacy that makes incredible sandwiches. This is how to make a good batch of your own pulled pork.

Difficulty:

Moderate

Instructions

Things You'll Need

• 5 to 8 lb. Boston butt (pork shoulder)
• 1 to 1.5 cups molasses
• 12 ounces pickling salt
• 2 quarts water
• Dry pork rub
• Meat smoker

1. Marinate the pork shoulder in a mixture of water, molasses, and pickling salt. The meat should be entirely covered, so make sure you have a large enough container. Keeping the container covered, allow meat to sit in the refrigerator for at least 8 hours (longer is preferred).

2. Prepare your dry rub after the meat has finished marinating, if you choose to prepare your own.

3. Take the pork shoulder out of the refrigerator. Pat dry any excess molasses mixture you find on the meat.

4. Coat the meat with the dry rub mixture. Gently pat the meat to make sure plenty of rub will stick.

5. Place the pork shoulder into the meat smoker (preheated to about 210 degrees). Allow the meat to cook at an even temperature.

6. Check the meat after 10 hours. If it is not quite done, let it cook for 1 or 2 more hours. The meat is finished when it is cooked through and tender enough to be gently pulled apart.

7. Allow the meat to rest outside of the smoker for an hour.

8. Using forks, pull the meat apart into a pile of chunks and shreds. Serve alone or with buns and hot sauce for sandwiches.

Tips & Warnings

• Traditional side dishes for pulled pork are baked beans, potato salad or coleslaw.