Smoked Pulled Pork
By Chef Tim Hollingsworth
Just for insiders, Chef Tim Hollingsworth shares his recipe for slow-cooked smoked pulled pork with a deliciously-seasoned rub.
1 ea bone in pork shoulder
1 ¼ cup dark brown sugar
1 ¼ cup granulated sugar
1 ¼ cup paprika
1 ¼ granulated garlic
2 Tbsp ground black pepper
1 ¼ cup granulated onion
1 ¼ cup kosher salt
1 Tbsp dry sage
1 Tbsp dry mustard
1 Tbsp ground ginger
1 Tbsp cayenne
Mix all ingredients together in a bowl.
Rub pork shoulder with ½ cup dry rub.
Let smoke at 225 degrees F for 4 hours undisturbed.
After 4 hours, check temperature, adding more wood if needed.
Continue to check shoulder once every 1-1.5 hours, making sure the shoulder isn’t becoming too dry or rendering too fast. When temperature of pork reaches 190 degrees F (or about 8-10 hours into cooking), remove from smoker.
After removing, keep warm and hold for service. Pull pork to order, leaving shoulder whole in its own juice as much as possible.
Autumn Harvest White Sangria
A sangria featuring a light, crisp white wine and packed full of seasonal fruits.