Pulled Pork has become a staple in our household. It's great for a party but it's also great having extra in the fridge to whip up a pulled pork taco,  to jazz up some left over Mac and Cheer, or have with your sunday brunch eggs. 

It takes time, but it is worth it. In fact, we often complain we don't have any leftovers when we make one for a party.   

Ingredients

• 2-3T Pulled Pork Rub
• 1 Pork Shoulder Roast (2.5kg or 5-6lbs)
• wood chips or pellets for smoking

Instructions

• Rub Pulled Pork Rub all over your pork shoulder roast
• Cover or wrap and refrigerate for 3-8 hours. 
• Setup barbecue for indirect cooking with a drip pan. 

Serve with piled on hamburger buns with coleslaw and a North Carolina Vinegar Sauce. 

Maximize the Flavour with a Brine. 

My favourite way to maximize the flavour involves a brining stage as well. It takes a bit more time, is a little more complex and uses more ingredients and rub, but boy-oh-boy is it great.  If you have the time try brining for 8-24 hours before rubbing and smoking. 

Brine/ Marinade (for 5lb Pork Butt)

• 3T Pulled Pork Rub 
• 1 1/2 cups cider vinegar
• 2 tablespoons brown sugar, or to taste
• 1 small onion, thinly sliced
• 1 1/2 tablespoons coarse salt (kosher or sea), or to taste
• 1/2 teaspoon freshly ground black pepper
• Optional (because not everyone likes spice)
• 1 tablespoon chile flakes
• 1 jalapeño, thinly sliced
• Note: we recommend you buy the medium or large size rub if you are going to also do the brine. 

Try Something New

• Rub Pulled Pork Rub into pork tenderloin and roast in your oven. 
• Try Pulled Pork meatballs grilled and sauced with your favourite bbq sauce on a roll or over rice. 
• Make Pulled Pork burgers by adding Pulled Pork Rub to ground pork, top with slaw. 
• Leftover Pulled Pork is great on rice, turned into eggrolls, put on poutine, used in tacos, enchiladas or burritos, on nachos, served in lettuce cups, on pizzas, used in meat pies, used in chili, added to mac and cheese or to upgrade a burger.