Pork

Pulled Pork

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1 6-7 lb. boneless pork shoulder. Rub with All Purpose rub. Place in 250 degree smoker. Smoke for 6 hours, spraying with apple juice every 30 minutes after the first hour of smoking. Double wrap pork with heavy duty foil. Place back in smoker and continue smoking another 5 hours. Remove from smoker and let rest in a cooler lined with newspaper for 1 hour. Open foil and save juices. Pull pork apart using 2 forks. Serve with reserved juices.

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Smoked Pork Loin

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One 8 lb. pork loin, cut in half. 1 gallon water. 1 cup kosher salt. 1/2 cup sugar. 2 tsp. Instacure #1. (www.sausagemaker.com) Your favorite rub. Dissolve salt, sugar, & Instacure in water. Inject each loin with 10% of it’s weight with brine. Example: a 4 lb. loin = 64 oz X .10 = 6.4 ozs brine. Space injections about 2 inches apart. Place loins in a plastic bag and pour remaining brine over and seal bag. Place in refrigerator 24 hours. Remove loins from brine, rinse and pat dry with paper towels. Let sit at room temperature 30 minutes. Liberally apply rub. Place in smoker @ 250 for 6 hours.

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Smoked Pork Loin
Smoked Pork Loin

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