Kitchen Window's Grillmaster's Pulled Pork
Ingredients
1 Bone-in pork shoulder w/ fat cap
Kosher Salt (approximately 1⁄4 cup)
4-6 T Kitchen Window’s Grill Master’s Dry Rub
Method
Bring pork should to room temperature, approximately 30-45 minutes. Crust pork shoulder with salt then with Dry Rub. Hot smoke pork shoulder, ideally using a Green Egg, until internal temperature reaches 180-185 degrees, approximately 6-8 hours. Remove from grill/smoker wrap snuggly in aluminum foil. Let rest 1 hour or refrigerate overnight. Pull pork in strands. Serve on a soft bun with Grillmaster’s Cider Cream.
Grillmaster’s Cider Cream
Ingredients:
1 C Sour Cream
1 tablespoon Spice Blend
3 tablespoons cider vinegar
3⁄4 teaspoon salt
1⁄2 teaspoon brown sugar
Method:
Combine all ingredients in a bowl and stir. Cover & refrigerate for 1 hour.
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