Thursday, August 25, 2011

Pulled Pork!

I prefer hickory or Jack Daniels chips for pulled pork. Cook indirectly at a low temperature until you reach 180 degrees. Take it out of your smoker and stick it in a small ice chest (without the ice of course) for an hour. Then take that pork and pull it apart (should be easy by now).

I prefer North Carolina style pork, so I make a vinegar based sauce, along with some coleslaw. I personally like to pour the sauce into the container holding the pulled pork. The sauce breaks it down a little more and adds great flavor.

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