Pulled pork. YummY!
We have a small smoker that we mostly smoke salmon, chicken and ribs in.
My neighbor, however, has a huge, large (did I say big?)... Smoker. He makes the most moist, tender and flavorful pork butts!
It looks something like this:
I haven't a picture of the one he actually has.
It includes rubs, and even the "why" behind the reason lean meat just does not work in this slow cooking process. ;-)
If you want to have a barbe' soon, check it out. Your friends and family will be amazed!
If you do not have a smoker, do it the old fashioned way... the oven:
Six easy steps:
1. Rub pork with dry rub.
2. Refrigerate overnight.
3. Allow pork to rest at room temperature for one hour before cooking.
4. Preheat oven to 325 degrees.
5. Sear pork on all sides in hot pan with oil over high heat. I use an iron skillet.
6. Place in pan (like a roaster), cover with aluminum foil.
7. Bake for 4 hours.
There is no better food to take camping, or for summer fun. A great Father's Day meal too. ;-)