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Just some pulled pork
Simcan
Posts: 287
Got a good deal on a nine-pounder so decided to make some pulled pork this weekend. Dry brined over night, then rubbed with a combination of paprika, OP, GP, gochugaru (Korean chili powder), black pepper, lemon pepper, and turbinado sugar.
Smoked it with pecan and apple, 250 for about 12 hours until it was ready. (I don't wrap.) A very simple cook of course but it never gets old! Served with brioche buns, slaw, pickled onions and pickled jalapenos, and a couple of sauces.
Smoked it with pecan and apple, 250 for about 12 hours until it was ready. (I don't wrap.) A very simple cook of course but it never gets old! Served with brioche buns, slaw, pickled onions and pickled jalapenos, and a couple of sauces.
Toronto ON
Comments
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Can't beat the old stand byLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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