This; however, is a very simple and basic way of turning an unsuspecting, simple cut of pork into something savory that can be eaten alone or used in multiple applications. Many times I’ll turn this int sandwiches, tacos, chili, pizza or any number of other things. A small 3-4 pine roast can easily feed my family of 4 over the course of multiple meals. Or, sometimes we will lay on the good barbecue sauce and eat it as is with a side.
Dry Rub- use your own or try this basic rub.
1/2cup brown sugar
1/2cup white sugar
1/4cup paprika
1 Tbsp smoked paprika
1 Tbsp dry ground mustard
1 Tbsp garlic powder
1 Tbsp onion powder
1-2 tsp cumin
2 Tbsp salt
2 Tbsp pepper
First things first, trim and/or score the fat cap on your pork; then, season all sides of your pork with the dry rub.- be sure to get the scores sections really well. If you have time, wrap in plastic wrap and refrigerate overnight.
Heat your smoker to 250 and then place the pork into it. Ensure the fat cap is facing up so that it bastes the pork while it cooks. Place one or two two small trays of water in the smoker while you cook as well. This will ensure the pork stays nice and moist. Be sure to place a meat thermometer into the thickest part of the pork.
After one hour spritz the pork with a 50/50 blend of water and apple cider vinegar and then spritz every 30-40 minutes after.
When the meat thermometer reads an internal temp of 160-170f remove the pork and wrap it in butcher paper or aluminum foil and place it back in- with the meat probe.
Check the temp every so often and remove the pork when the internal temp is between 205-210f
Let the pork rest, still wrapped for a minimum of 1 hour. Before you remove it from its pouch of goodness and break it apart into bite size pieces.
Be sure to admire the smoke ring you created 🙂