How To Make the Perfect Pulled Pork

"Anything worth doing, is worth doing slowly." Mae West. I love it! ;-D

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.

I came across this article and it is thorough in everthing you would want to know about smoking.

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!

Smoker Method:
http://www.kitchendaily.com/2011/05/24/how-to-make-perfect-pulled-pork/?icid=maing-grid7%7Cmain5%7Cdl5%7Csec1_lnk1%7C65208

If you do not have a smoker, do it the old fashioned way... the oven:

Easy Oven Method:

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. ;-)