Thread: Pulled Pork
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Old 01-24-2013, 02:57 PM   #1
LM600
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Join Date: 01-16-11
Location: Milton Keynes, UK
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Default Pulled Pork
Here we have a bone in pork shoulder that was skinned, rubbed and clingfilm wrapped overnight.

Smoked at 225°F - 250°F for 18hrs with hickory.

The crackling I did seperately on my grill.
Attached Images
File Type: jpg The Start.jpg (22.0 KB, 288 views)
File Type: jpg On the smoker.jpg (60.6 KB, 289 views)
File Type: jpg Pork Shoulder Bark.jpg (69.8 KB, 292 views)
File Type: jpg Pork Crackling.jpg (41.7 KB, 299 views)
File Type: jpg Pulled Pork.jpg (70.9 KB, 292 views)
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