May 3, 2020
BrainRub Dry Rub Seasoning
LargoRado BBQ Sauce
Apple Cider Vinegar
Rinse the Pork and pat dry.
Rub generously with BrainRub seasoning.
Total cook time is 60-75 minutes per pound.
Place in a smoker heated to 225F for half the total cook time (30-40 minutes per pound).
Heat oven to 250F.
Remove pork from the smoker and put into a 4-6 inch deep pan.
Pour in equal parts Apple Cider Vinegar and Water to a depth of not more than 1/4 inch.
Cover with foil and put in the oven for the rest of the cook time (30-40 minutes per pound), making sure the internal temperature reaches 200F.
Remove from the oven.
Uncover and drain off most of the liquid in the bottom of the pan, reserving it for later.
When cool enough to handle, shred the meat, removing any fat or undesirable parts.
(Note: Quality Control Testing is to be expected, but try not to sample ALL of it as you do this. Leave some for everyone else!--By the way, the 'bark' is especially tasty.)
Mix some of the liquid from steaming back into the meat when done shredding if it seems a little dry.*
Bring back up to temperature (165F) in the oven before serving.
Serve on your choice of bun (or no bun!)
Drizzle (or slather on) the LargoRado BBQ Sauce to taste.
*Store the remaining liquid in the fridge in case you need to reheat leftovers later. It will "set" as it chills (We call this stage Pork Jelly.), so you can just scoop out a few spoonfuls as needed.