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Pulled Pork
8 hrs540 cal42g protein40g fat8 oz
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Season pork shoulder with salt, smoke at 225°F for 8 hours. Pull with forks. Pure satisfaction.
Ingredients
- Pork Shoulder8 oz
- Salt1 tbsp
Steps
- 1Season pork shoulder generously with salt on all sides.
- 2Set smoker to 225°F. Place pork shoulder fat-side up.
- 3Smoke for 6–8 hours until bark forms and internal temp reaches 165°F.
- 4Wrap in foil or butcher paper. Continue cooking until internal temp hits 205°F — about 2 more hours.
- 5Rest 30 minutes, then pull apart with forks.