Pulled Pork, It's What's For Dinner

Our guests arrived and I had some smokey goodness waiting for them.

Friday after work I headed to Costco and purchased a whole Pork Shoulder, commonly known as a butt. This calling ti a butt is, by the way, quite funny for the kids.

When you're eating pulled pork you're not eating a pig's behind, but the shoulder area. Now you know.

I got home, washed the butt and then slathered it in yellow mustard and applied the rub.

I then smoked it for 4 hours with a nice amount of cherry wood for smokey goodness.

Then I took it off the smoker, put it in a foil pan with a cover and put it in the oven at 220 degrees until morning. Four hours in the smoker gave it just about all the smoke it would get and then any heat will do. This topped me from being a zombie on Saturday from tending a smoker all night.

In the morning I pulled it out of the foil pan where it had cooked in its own juices nice and slow for hours and placed it in pans to pull.

It was fork tender and easily pulled apart with two forks.

I filled up two pans, each to the brim with the pulled pork then covered them in foil and left them in the oven at a keep warm setting.

On getting home after the Fair, I slathered the contents of one pan in a sweet barbeque sauce and prepared it for service.

We also had some pretzel buns from Costco that were an excellent delivery vehicle.

The guests absolutely loved it.

One said it was better than the puled pork he had recently had at Slows BBQ, which is very high praise indeed considering Slow's is about the best BBQ in all of the Detroit area.

We gave care packages of it to each guest and we still have a ton of it, which is a nice problem to have.