How To Make Smoked Pulled Pork
Ingredients
1.4 Kilos of pork roast
For the rub:
2 Tsp salt
2 Tsp paprika
1 Tsp garlic powder
2 Tsp black pepper
Preparation
Measure 1% of salt per 1000 grams = 14 grams of salt per roast portion
Then add two teaspoons of paprika onto the salt and 1 teaspoon of garlic and 2 teaspoons of course ground pepper
Use a shaker and baste the cure onto the one roast
Then pop it onto the Bradley Smoker rack
You will add mustard onto the other roast then pat the cure on
Then load both roasts into the smoker.
Smoke at 240ºF (115.6ºC), cook time 8-9 hours, smoke time 3 hours with 9 hickory bisquettes.
After 3 hours take out the roasts
Recipe By: Smokin' With Joe
Hickory
Wood
The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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