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Yields10 Servings

 2 kg Pork Shoulder, skin removed
Utensils
 1 Food Grade Meat Probe

1

1hr prior to cooking, coat pork shoulder generously in Sweet Swine o mine rub then refrigerate.

2

Heat oven to 110c or 230f. Alternatively, use a slow cooker or smoker.

3

Place pork in your heating vessel, no liquid required.

4

(Optional) Wait until your pork probes at 70c or 160f and wrap in foil to expedite the process.

5

Cook until above 200f or 93c then remove from heat

6

Pull pork with forks and add Barbecue sauce to taste.

Category

Ingredients

 2 kg Pork Shoulder, skin removed
Utensils
 1 Food Grade Meat Probe

Directions

1

1hr prior to cooking, coat pork shoulder generously in Sweet Swine o mine rub then refrigerate.

2

Heat oven to 110c or 230f. Alternatively, use a slow cooker or smoker.

3

Place pork in your heating vessel, no liquid required.

4

(Optional) Wait until your pork probes at 70c or 160f and wrap in foil to expedite the process.

5

Cook until above 200f or 93c then remove from heat

6

Pull pork with forks and add Barbecue sauce to taste.

Steve’s Pulled Pork

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