I made my first pulled pork this weekend and it came out great.

I used the front shoulder off of a fed out show hog that we bought and butched. I rubbed it down with my rub and bbqed it for 7 hours at 225 and finished it in the oven at 225 for another 15 hours or a total of 22 hours.

The shoulder weighed about 20 lbs before cooking.

I brined it over night with a gallon of water, a cup of brown sugar a cup of salt and a littl e of the rub mixed in.

The rub is

1/2 cup brown sugar
and one tabelspoon of each of the following.

Salt
cumin
paprika
black pepper
red peper
onion powder
garlic powder

It came out awsome, cook it in a pan pulled meat and put into a pot then pored all the left over dripings/juice that cooked out of the meat back into stirred it up. I have a new bbq love, brisket is going to take a back seat for a while.

matt

I grew up in Arkansas on pulled pork. I had a hard time getting used to brisket. You can also use that pan juice to add to store bought sauce, with a little vinegar and red pepper, to simulate Carolina sauce.

Top your sandwiches with vinegar based coleslaw.

Mmmmm made me some pulled pork nachos,last nite!!!

The nachoes looks like a good idea, think I will have to try it with some left overs. We served it with bread pickles onion of course jalapenos and a tangy mustard based bbq sauce. I ate it in tacos though... im in san antone.. everything comes in a taco

Mouth is watering!

Looks Great