First time posting pron, first time making pulled pork.
Got a little 3lb pork shoulder from the grocery store last week, figured its about time I make my own pulled pork. I only have an electric smoker that fits on my apartment balcony, so that's all I got to cook with. Used some apple wook chips and just water in the pan.
I forgot to take prep pictures. I injected the pork with Tony Chachere's butter injection then liberally applied some John Henry's east texas pork rub. I wrapped it in plastic wrap and left it in the fridge overnight.
Day of, pulled the pork and placed it on the counter for about an hour before placing it in the smoker. Cooked the shoulder at 250 for 4 hours then wrapped with foil and cooked for another hour and 20 minutes. At first I wasn't going to wrap it, but after 4 hours it was obvious that I needed to wrap it to get the food done before the end of the night. Sprayed some apple juice and cooking oil mixture every 45 min after the first hour.
Pulled the meat at probe tenderness. (185 degrees) Here is what I ended up with. I gotta say, it took a lot of will power to let the meat rest for 30 minutes. When I pulled it out of the smoker it wanted to fall apart in my hands. And so juicy too.
Notes:
-I wish I could get more bark, I really think the electric smoker isn't the ideal setup for good bark.
-After resting for 30 min the meat stiffened up more than I was expecting. Still really tender to eat, but had more resistance when pulling the pork than I thought it was going to have.
-Thinking after pulling the pork, I should add some salt and pepper or something. It was delicious but was missing something to throw it over the edge.
Got a little 3lb pork shoulder from the grocery store last week, figured its about time I make my own pulled pork. I only have an electric smoker that fits on my apartment balcony, so that's all I got to cook with. Used some apple wook chips and just water in the pan.
I forgot to take prep pictures. I injected the pork with Tony Chachere's butter injection then liberally applied some John Henry's east texas pork rub. I wrapped it in plastic wrap and left it in the fridge overnight.
Day of, pulled the pork and placed it on the counter for about an hour before placing it in the smoker. Cooked the shoulder at 250 for 4 hours then wrapped with foil and cooked for another hour and 20 minutes. At first I wasn't going to wrap it, but after 4 hours it was obvious that I needed to wrap it to get the food done before the end of the night. Sprayed some apple juice and cooking oil mixture every 45 min after the first hour.
Pulled the meat at probe tenderness. (185 degrees) Here is what I ended up with. I gotta say, it took a lot of will power to let the meat rest for 30 minutes. When I pulled it out of the smoker it wanted to fall apart in my hands. And so juicy too.
Notes:
-I wish I could get more bark, I really think the electric smoker isn't the ideal setup for good bark.
-After resting for 30 min the meat stiffened up more than I was expecting. Still really tender to eat, but had more resistance when pulling the pork than I thought it was going to have.
-Thinking after pulling the pork, I should add some salt and pepper or something. It was delicious but was missing something to throw it over the edge.
