Al's out searching for a fresh shoulder now. We had to use a loin last time, but you really need all the fat from the shoulder.
I rubbed mine all over with olive oil and then covered it in a dry rub of kosher salt with lots and lots of seasonings. The drippings in the pan were soo good and mixed so well with the pulled meat.
I bought sub rolls and split them and grilled them with butter and then piled the pork on.. Didn't need any sauce.. as it had plenty of it's own..
We didn't over smoke it, cause Al's not too fond of heavy smoking.. Just a little wood added to the smoker.. It was enough.
Mmmm... I told Gary I would make a potato salad too, but I think I might have to make some beans to go with both.. Sounds gooooooooooooooooooood... ;)
Man - I'm getting hungry...
Back after some work.
Pulled Pork is good, it's just not BBQ.
Get a fresh ham or picnic ham if you can.
Remove the skin and put it flat in the bottom of the pan. Set the ham face down on it to keep it from drying out. After smoking a couple of hours, cook at 220* for 8 hours or so.