Brian's Carolina Pulled Pork

Ingredienser

**For the pork shoulder**

10 lb Boston butt pork shoulder

1/4 cup [recipe:Memphis Dust Rub Recipe]

Kosher salt

**For the mop sauce**

1 cup apple cider vinegar

1/4 cup ketchup

2 tbsp brown sugar

2 tsp Jacobsen Salt Co. Kosher Sea Salt

1 tsp crushed red pepper

Vejledning

**A day or two before:**

Trim excess fat from the pork, leaving a very thin fat cap (or remove it entirely). Salt generously and place in the fridge. If you don't have time to do this in advance, this step can also be done the morning of. Just start with the salt and rub before building a fire.

**The morning of:**

Place three to four fist-sized chunks of hickory at the bottom of the empty charcoal basket, then build a large charcoal base in the Kamado Joe. Setup for inderect smoking, double indirect on the Kamado if possible. Stabilize the temperature between 275-300ºF for a double inderect setup, or 225°F for a normal inderect setup.

Meanwhile, remove the pork from the refrigerator. If the surface is dry, apply some hot sauce, yellowustard or water as a binder. Season generously with Memphis Dust.

Once the temperature has stabilized, transfer the pork to the grill. Smoke for a few hours before mopping. This can wait until the pork reaches the stall, ~165°F.

To build the mop sauce, combine the vinegar, ketchup, brown sugar, Jacobsen Salt Co. Kosher Sea Salt and crushed red pepper in a quart sized mason jar. Place a lid on the jar and shake well. Reserve some of the sauce for saucing the pork after the cook, if desired.

Using a basting brush, mop the pork every hour with the sauce, until the pork is tender enough to pull the blade bone out by hand. A meat thermometer should meet little resistance, and the internal temperature will be about 200ºF.

When the pork is cool enough to handle, shred by hand. Remove the fat cap and dice into small pieces and mix into the shredded pork.