You Will Need:
- At least one 8-12 whole "Bone-In" pork shoulder
- A squeeze bottle of yellow mustard
- 1 Cup of Dry Rub per shoulder, equal amounts of:
- Fresh Chili Powder
- Brown Sugar
- Kosher Salt
- Black Pepper
Notes: Let's talk for a minute about how many shoulders you should consider smoking. A healthy pork shoulder should weigh in around 10lbs. You'll render at least 2lbs of fat out, and the bone weighs a bit, so let's say that you end up with 7lbs of meat to serve. According to reason, that should serve 28 people a 4oz pulled pork sandwich. However.... if you put a tray of 7lbs of this glorious dish in front of 5 hungry teenagers, it will completely disappear. So, purchase accordingly. Also, it's important to find bone-in shoulders. If the shoulder has been de-boned, it's been fileted open so the bone can be removed. You can roll it back up and tie it, but it just won't behave the same way in your smoker once it starts to cook and swell up, and render fat, etc. Find a bone-in shoulder, it's worth the effort! Warehouse stores (Sam's, Costco, Restaurant Depot) usually have bone-in pork shoulders available. They come two to a pack and that's a perfect place to start. It's funny to me that the shoulders in each pack obviously come from different pigs... how does that happen?
If you take your shoulders off the smoke during the stall, thinking, "It's been 8 hours, these MUST be done," you won't be "pulling" your pork, you'll be "chopping" your pork with a cleaver or knife. The meat will be done, but it will be very chewy and it won't have that "melt in your mouth" texture that will set you apart from the competition. Patience.
Personally, I like to heap a pile of this stuff on a fresh bun with a bit of coleslaw and honk it down! Some like to cover it with BBQ sauce and some like to "hover" near the cutting board, just to steal pieces and eat it, right out of the pan! It freezes well, so you can portion it out for future lunches. Nothing tells the rest of the office, "you're missing out," like a re-heated pile of pulled pork! You'll be the scourge of the break room, and that's a good thing!