Oven Smoked Pulled Pork

Ingredients:

Smoke Marinade:
(2)Two 8-10lb Boston Pork Butts or Pork shoulder
Liquid smoke
Fresh cracked black pepper
Coarse Hawaiian or Kosher rock salt
MSG (optional)

Dry Rub:
Chili powder
Garlic powder
Paprika powder
Onion powder

Procedure:

Rub 8-10 lb untrimmed shoulder or pork butts with a good amount of the smoke marinade. Don't skimp! Let it stand for 15-20 minutes at room temperature or overnight in the refrigerator. Place it, fat side up, in a large aluminum roasting pan and apply dry rub all over the meat. Don't be stingy! Preheat oven to 250 degrees F. Place butts in oven and cook for 10 to 12 hours, maintaining a temperature of 250 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from oven and set aside to rest for at least 1 hour. Pull meat apart with 2 forks or slice and serve as a sandwich with coleslaw and bbq sauce as desired.

We ate ours with steamed asparagus spears, brown rice, apple sauce and of course the bbq sauce!

Enjoy!

:)