Pulled Pork

[Kioti]

I have a 4.35 pound pork shoulder roast I want to smoke and make pulled pork.
Any tips, tricks or pointers any of you fine smoking gentlemen have that could help me out?
What temp and how many hours do I need to smoke it for?
Any help would very much appreciated.
When she's done I will post pictures...

[Boss .300 winmag]

Pm kc kracker, he will know.

[Kc_Kracker]

when i do pulled pork i boil it for 45 minutes, then i toss it it on the grill or smoekr lathered in bbq sauce and let her rip  if you dont boil then its going to be 15 hrs to get that tender 

[Kioti]

The skin is on the roast...does that matter?
After I boil it and put it in my smoker, how long do I smoke it for and at what temp?

[Kc_Kracker]

edit, if your smoking it then after boiling, smoke it BEFORE adding sauce so that later. yes skin matters, skin n fat should be pulled off. man 4 lbs with skin, is gonna be very tiny with that removed, hope its a 2 person meal, or if your lucky for you only 

id smoke for a good 2 hrs VERY thick smoke then add sauce and do another good hr hot to thicken up the sauce if any is going on. sorry, id smoke for a good 2 hrs around 130-150, you want to keep it moist  :tup

[Kc_Kracker]

and in all honesty, for pulled pork if your gonna add bbq sauce smoking wont really matter, id boil it so it falls apart, toss the sauce in the pot, get it hot, and rip it apart, eat in 1 hr 

[Echomules]

If you want the best pulled pork ever follow this recipe. It is awesome! Even my wife who is not always interested in my cooking projects was amazed.

http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html

[Blacklab]

when i do pulled pork i boil it for 45 minutes, then i toss it it on the grill or smoekr lathered in bbq sauce and let her rip  if you dont boil then its going to be 15 hrs to get that tender 

Never heard of boiling a pork shoulder. Set the time a side and just smoke it it worth the wait   

[Kc_Kracker]

of course it is but sometimes you dont have the time, boiling pork first just makes it fall apart tender, once the sauce hits it the taste is the same. 

[Moose-head]

Simmer or rolling boil?

[Kc_Kracker]

rolling 45 minutes to 1 hr, it will fall apart on the spot

[packmule]

Check out the link below, the guys had a pretty good discussion on this a few months back!

http://hunting-washington.com/smf/index.php/topic,78192.0.html

[Kioti]

The pulled pork turned out perfect.  The wife wanted me to smoke it with the skin on and NOT boil it,  so I did.  I smoked it for 12 hours at 235F.  I used hickory and apple chunks for wood.
It pulled apart with a fork easy and after I added my super secret BBQ sauce it was like food of the gods.
Today I have a pork butt I am going to toss in the smoker and see how that turns out.  I am thinking about using oak and apple this time.

[nw_bowhunter]

why not just smoke overnight if you have a treager pork

[Fishstiq]

I have a Big Chief smoker, and it says it's set to run at 165 degrees.  There's no adjustment of temp.  With it not being hot enough to cook butt, my understanding is that I would smoke for a period of time and then finish in the oven.  Does anyone have times for this kind of thing?  How much smoke, how much time in the smoker, and times/temps in the oven to finish?


FWIW, when it's crappy and windy and miserable out, I cook pork butt in the oven and it's pretty simple.  First I use a rub of onion powder, salt, pepper, mustard powder, chili powder and garlic.  Then it goes in the oven at 450 for an hour.  After that, I pour in a cup or more of apple juice, slather with sauce, and tightly wrap the pan in foil.  Then it's back in the oven for 2 hours at 350.  Works like a champ!

[Kc_Kracker]

Koita, thats always the preferred method if you have the time theres nothing better, for me the hard part is being around for 12 hours to keep feeding the smoker, i cant wait til my new smoke generator gets here and that issue will be all done, good job looks very good!

[wildmanoutdoors]

Guys,
The art of pulled pork is in the name. You should be able to pull it apart. This means you have to cook the shiz out of it to breack down all the fibers. Like a pot roast!

You CANT do that in a smoker at 130 to 150 for 2 to 3 hours. You will only have a med rare pork roast at that point. If you boil it however you may get there...but still not as good as going longer and hotter.

We boil our ribs first for the same reason KC mentioned. It takes the time out of the deal.

Kaoti,
IMO you did it perfect! You cant go wrong with that heat and that amount of time. The rest is in your sauces and rubs.
Looks great!

[Blacklab]

The pulled pork turned out perfect.  The wife wanted me to smoke it with the skin on and NOT boil it,  so I did.  I smoked it for 12 hours at 235F.  I used hickory and apple chunks for wood.
It pulled apart with a fork easy and after I added my super secret BBQ sauce it was like food of the gods.
Today I have a pork butt I am going to toss in the smoker and see how that turns out.  I am thinking about using oak and apple this time.

That looks FANTASTIC