Hickory Pulled Pork

Prepared just the way the recipe reads, and it was excellent! My only comment being that I have a Kingsford barbeque with two sides to the grill, which uses charcoal. This worked fine with the offset method, just removed the grill over the coals for easy access to the pan with the hickory chips. Using charcoal, the temperature varies some what, so my cooking time was about 6 hours on the grill until the meat was placed in foil for 1-1/2 hours and it was a 7 lb. bone-in pork shoulder. After the 30 min. rest, moist perfectly done pork!

This was very easy and extremely tasty - especially the rub. I cooked in an electric smoker on the middle rack at 250 degrees adding chips every 1/2 hour for the first 3 hours, after that, I removed wood chips and cooked another 2 hours, by then the internal temp was 170 degrees. I wrapped in foil and cooked 1 additional hour., served with a Carolina Vinegar Sauce - will be making again for Labor Day party - yum!

My first attempt at pulled pork. We have a Traeger that uses Hickory pellets so I skipped the first step. Started the grill at 225 degrees and put the roast right on the grill. Basted the meat with apple juice (about 1/3 cup) at the top of each hour, then 10-15 minutes after the 3rd basting, put the roast on a foil pan to collect the juices, and turned the grill up to 250 degrees. Total cooking time worked out to be 6 hours. Rested the meat for 20 minutes, then pulled it. Tender, moist, and wonderful smoke flavor to the meat. I would definitely do this for a party. There is enough meat here for a crowd for sure!