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Thread: Hickory Smoked Pulled Pork Sammies

  1. #1
    Senior Member GinoL's Avatar
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    Hickory Smoked Pulled Pork Sammies

    My wife Cheryl and I decided to do a hickory smoked pork shoulder in the smoker and make some pulled pork sammies last weekend. The shoulder smoked for 12 hours at 200-225 degrees while we did some yard and garden work. Here are some pictures:

    The shoulder prior to adding rub and injection. It was an 8.5 lb. all natural shoulder.



    Here is the shoulder after adding a Memphis Dust rub and injecting it with an apple juice, sugar, salt, pepper and Worcestersire sauce mixture. The rub and injection was done the day before and put into the fridge for 18 hours.



    Here it is after smoking for 12 hours using Hickory chips for flavor. We pulled it out with an internal temperature of 190 degrees.



    Here is part of the shoulder in the process of being shredded.



    Here is served up with cole slaw, sweet potato wedge, grilled Vidalia onion and sweet mustard sauce.



    It was awesome meal well worth the wait and effort!

  2. #2
    Senior Member rdf's Avatar
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    Looks delicious.
    Please donate a dollar a day at http://justadollarplease.org.
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    Thanks!

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