Pulled Pork

Ingredients

• 4-5 lb Pork Butt (Pork Shoulder)
• 2 tbs good quality liquid smoke
• ½ C dark brown sugar
• 3 tbs kosher salt
• 1 tbs chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper

Directions

1. Mix the sugar, kosher salt, chili powder, garlic powder, onion powder, and pepper
2. Place the pork on a large piece of plastic wrap and rub with about 2 tbs of liquid smoke
3. Use the entire one cup of rub and coat the meat - it is a very heavy coat
4. Wrap the meat in the plastic wrap and refrigerate for at least 1 hour, but overnight is better if you have the time
5. When ready to cook, prep a large rimmed baking sheet with foil and a rack generously coated with cooking spray
6. Place meat on rack and place in a 250° oven (not convection) with the fat cap down
7. Bake until internal temp of 190°, about 9-10 hours. This will vary some with the thickness of the meat and the oven. You have some flex time in the next step to get your timing right.
8. Remove from oven directly onto a large sheet of heavy-duty foil.
9. Wrap tight with the foil then wrap with several towels.
10. Place wrapped meat in a small cooler if available and rest for 1-2 hours
11. Shred with forks - it should fall apart easily