Here are the basic techniques for making a delicious pork shoulder or butt for delicious pulled pork.
1. Select the meat from your butcher shop. A good pork shoulder will weigh 5-15 lbs. I usually get a couple of 8 pounders and cook them together.
2. Cut off as much of the skin as you can. Its ok to leave a little for flavor.
3. Apply your favorite rub and wrap in plastic wrap and refrigerate overnight.
4. Plan your meal around the cook times. A big pork shoulder will take 10-16 hours to cook depending on the weight. You can't rush it or it will not be tender enough to pull. If you are serving it for lunch, you may have to put it on the smoker the night before. If you have a charcoal smoker, plan to get up during the night and add charcoal and wood. If you want to cheat, you can smoke it for 6 hours and then put it in the oven at 225° F for the last 6-8 hours. The flavor may not be quite the same, but it will still be good.
5. Once the internal temp reaches 180° F, begin to monitor the tenderness. You need to be able to pull the meat off with a fork for it to be done. The meat should be falling off the bone tender. Once it is done, take it out and wrap it in aluminum foil for at least an hour. This allows it to continue to get tender and allows it to be cool enough to pull.
6. Unwrap the meat and put it on a large platter. Using a couple of forks, pull the meat off in small strips. Serve with sauce or without, sandwiches or plain. Its all good.
