Pulled Pork Overnighter


 

Pat G

TVWBB Emerald Member
Picked up a 9# pork shoulder on sale for $1 a pound.

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Applied some Rich's Rub.

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Put it on the 18WSM with some post oak for flavor.

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The WSM settled in at about 265 and I let it run all night at that temp. At about 8AM the temp started dropping so I opened the vents up for the home stretch. This was after 14 hours. The shoulder was at 205 and very tender, time to pull it off.
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I let it rest for a few hours wrapped in foil and a towel in a cooler.
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Shredded.
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I made some sliders and packed some up for a couple of my buddies at work.
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Good stuff. Thanks for looking. :cool:
 
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Rich G

TVWBB Diamond Member
Hey, what are you doing with my rub?!?! :)

Looks mighty tasty, Pat. I've got a 4 pounder in the fridge, it will probably get the same treatment yours just did....

R
 

Rich Dahl

TVWBB 1-Star Olympian
That's what I'm talkin about, love it when they put the shoulders on sale. I always get two, grind one and smoked the other for PP. Yours looks great.
 

Pat G

TVWBB Emerald Member
Hey, what are you doing with my rub?!?! :)

Probably similar to yours.................actually Rich Dahl sent me some of his after I sent him a part for one of his rehabs. He was kind enough to use a printed recipe for the label.
 

Rich G

TVWBB Diamond Member
Probably similar to yours.................actually Rich Dahl sent me some of his after I sent him a part for one of his rehabs. He was kind enough to use a printed recipe for the label.

I figured it was a different Rich! :) I haven't made my own rub in ages. Most of what I use is Dizzy Pig stuff with the occasional bottle of other random stuff. Mr. Dahl is a stand up guy, must be the name! ;)

R
 

Rich Dahl

TVWBB 1-Star Olympian
Probably similar to yours.................actually Rich Dahl sent me some of his after I sent him a part for one of his rehabs. He was kind enough to use a printed recipe for the label.

Pat, I created that a long time ago, this will be the 20th year since I made the first batch. I've tinkered with it over the years but always go back to the original recipe which is the one you have. I even tried it on a ribeye steak and surprisingly it was quite good. I've shared it with many people and never had any bad reviews on it. It's not that I have a talent for making rubs but like I always say even a blind chicken can find a kernel or two every now and then.😉
 

CaseT

TVWBB Diamond Member
Yummy! I'd take three of those sandwees! I have a nice little pork cushion roast I think I'll get out to thaw. I see pulled pork in my future!
 

Jim Lampe

TVWBB 1-Star Olympian
Pat, first thing I gotta say is PICKLES! So cool you have pickles on your sammies! LoveIt!!
Then, your photos look great! Beautiful night shot there... And the Pork... Fantastic!
now I got a taste for pulled pork.....

Thanks for this posting ;)
 

 

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