Serves: 8-10 / Ready in: 12 hrs

Bill's Pulled pork

Ingredients

  • 1 jar Mölli Oaxaca Marinade
  • 6 pounds Pork shoulder

Rub:

  • 2 tablespoons Granulated sugar
  • 2 1/2 teaspoons Salt
  • 2 teaspoons Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Ground celery
  • 1 teaspoon Ground mustard
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Ground coriander
  • 1/4 teaspoon Dried parsley
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground allspice

Charcoal
Hickory wood chunks

Directions

  1. Rub Oaxaca marinade over pork shoulder liberally. Dust with rub and marinate for 24 hrs in the refrigerator.
  2. Remove meat from refrigerator. Place pork on the Green Egg or smoker with some hickory wood chunks in the charcoal. Bring it up to a temperature of 250 degrees. Smoke/cook shoulder for about 12 hrs.
  3. Remove pork shoulder from smoker when meat reaches an internal temperature of 200 degrees. Wrap in plastic wrap, then with foil, set it in the cooler to rest until ready to serve. Pull it apart and reheat right before serving. Provecho!