
Smoked Pulled Pork BBQ
Ingredients
Instructions
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Remove packaging from pork shoulder and pat it dry. Generously rub the shoulder with mustard until evenly coated, then generously rub the shoulder with seasoning (1/4 - 1/2 cups worth)
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Using plastic wrap, tightly wrap up the pork shoulder to seal in all the flavors. Refrigerate overnight or up to 24 hours.
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Set smoker at 225 degrees. Smoke pork shoulder for 6 hours.
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Remove pork from smoker and place (fat side up) in your large crockpot. Cover and cook on high for another 6 hours.
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Shred meat, remove fat & bone. (Can reserve bone and a little meat for beans later!) Return meat to crockpot and serve with your favorite BBQ sauce or taco fixings.