Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe
"After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork...."
INGREDIENTS
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One 10-pound (4.5kg) skinless, bone-in pork butt, or one 6-pound (2.7kg) skinless, boneless pork butt (see note)
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Kosher salt
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Brown or yellow mustard, for slathering
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Hot sauce, such as Texas Pete, for slathering (optional)
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Lean and Mean Dry Rub for Pulled Pork
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Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce
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Potato buns, for serving
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Coleslaw, for serving
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