Smoked Pulled Pork by Mary Aaron

Pork Done Mary A crop

10.68 lb Pork Shoulder (Bone-In)

“Rubbed with SuckleBusters “Hog Waller. Used an entire 4oz shaker. Ingredients in the Hog Waller: Sea salt, Sugar, Brown Sugar, Chili Peppers, Spices & Silica.

Set in icebox for 24 hrs.

After removing from icebox, reapply about 1oz of the Hog Waller rub.

Let sit out on counter for about 1 hour.

Loaded 1400 model smoker with about one third cup of Apple Wood Chips & one third cup Hickory Wood Chips.

Smoked at 225°F degrees for 14 hrs.

Once internal temp reached 195°F degrees (measured using a thermometer from SmokinTex) removed from smoker and let sit in a cooler (double wrapped in heavy duty foil) for 2 hrs.

Pulled apart with two forks.

Took to a family reunion. My Pork Shoulder was the hit of the party. I ate till I was full as a tick.”

Thanks Mary!

Pork Pulled Mary Aaron crop2

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