Pulled Pork

L

LM600

Full Fledged Farker
Joined
Jan 16, 2011
Location
Milton...
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.
 

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  • On the smoker.jpg
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  • Pork Shoulder Bark.jpg
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  • Pork Crackling.jpg
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  • Pulled Pork.jpg
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Damn, that looks delicious!!

Seriously I just ate and my stomach is grumbling now that I see that!
 
Cheers Guys...It was lovely! :grin:

The rub is...

Paprika
Garlic Powder
Onion Powder
Celery Powder
Rosemary (a touch)
Salt and Pepper
 
Freddy j said:
what is a crackling?
Click to expand...

The skin. Many times fried but according to the OP done on his grill. Either way... Mmmmmmmmmmm.


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