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My wife's two favorite meals are Ribeye Steaks and Pulled Pork. I made her the Steak Diane last night, and today I made her Pulled Pork. :) It's a win-win for me because I get Brownie Points AND I get to eat steak and pulled pork! ;) Trimmed and Smoked this 8 lb Turbo Butt up with Apple and Hickory at around 325 deg f.
Spritzed the Butt down a few times with a mixture of Apple Cider Vinegar and Canola Oil. Here are some progress shots when spritzed them down:
Once I achieved the bark I was looking for, I foiled it up to finish.
I let it rest foiled in a cooler, covered with a towel, for about an hour before pulling it. It melted like butter! :)
Bone slid right out...
The bark tasted great, and the pulled pork was very moist with just the right amount of smoke.
Topped our sandwiches with Shealy's Mustard-Based Sauce. A local favorite. :)