Burgers

DIRECTIONS

Pulled pork takes a long time to cook, but it’s well worth the wait. Juicy, tender pork melts in your mouth and I love the flavor of the meat so, while I may use a sauce to accompany it for my guests, I try to make sure the meat is the primary taste.  These sandwiches are messy and delicious!  Served on a bun or hard roll, or on a piece of good ol’white bread.

Preparation
Rub the pork shoulder with favorite spice rub and place in plastic bag to season in refrigerator for at least 4 hours, up to over night.

Method
Preheat grill or smoker to a level heat that you can maintain at no less than 200F degrees and no more than 250F degrees.  Start smoke with wood chunks, chips or pellets - depending upon the system and device you prefer - and place shoulder in position on rack in smoker with drip pan below - you may want to add some moisture to the pan if you are using an vertical smoker or gas grill set up for indirect cooking.  If you use a remote digital thermometer you will most likely not need to lift the lid to check for at least 3 hours. 
Plan on about 2 - 3 hours for smoking time and 1 hour per pound total cook time
During the last 2 hours you can wrap with aluminum foil to ensure moisture remains and you may also glaze the roast with your favorite sauce or mixture you enjoy.
When meat has cooked to an internal temperature of no less than 195F degrees -  remove and cool to safe handling temperature.  Keep covered during this process to prevent loss of moisture.
Slice, chop or pull meat as you like, save bones for flavoring sauces and stocks.
Serve on buns, bread or hard rolls. Toast the bread if you like, I don’t, and serve sauce on the side, cole slaw and with corn chips and a cold glass of tea, Dr. Pepper or a beer if you so desire.