🔥 Smoking Method
- Prep: Slather with mustard, coat generously with rub
- Smoke: Low and slow at 225–250°F for 15–20 hours
- Wrap & Rest: Once internal temp hits ~195–205°F, wrap in foil and rest for an hour
- Shred & Serve: Pull apart with forks, discard excess fat, and serve with BBQ sauce or in sandwiches
🍽️ Serving Ideas
- Classic pulled pork sandwiches with slaw
- Tacos with pickled onions and avocado
- Over mac & cheese or baked potatoes
Want a shortcut or a twist—like a spicy rub or fruitwood smoke? I’ve got plenty of variations to share.
