Beautiful weekend, so I pulled out the smoker and put on a couple of pork shoulders. Pulled pork is delicious and seriously hard to mess up. This weekend I tried a Memphis style rub.
Here’s what you’ll need:
- 2 Tbsp black pepper
- 1 Tbsp paprika
- 2 tsp yellow mustard seeds
- 2 tsp kosher salt
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp cayenne pepper
Mix the ingredients together and apply to the pork shoulder, working the mixture into the meat.
I used the “gourmet blend” of pellets for my new Traeger and did full smoke until the pork reached 165°. Then I took them out, wrapped them in foil and put them back in until they reached 200°. Then I let them sit, wrapped, for 30 minutes before shredding.
The key to great pork is all about the temperature. Cook until 200-205° for best results. Wrapping helps you get up to temp, and keeps the meat moist.
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