\nPULLED PORK \n\nPULLED PORK\nA real good tasting Pulled Pork sandwich is all about hickory smoked pork shoulders done low and slow. And it's real easy to do!\nTHE INGREDIENTS YOU'LL NEED:\n\n\tPork Shoulder or Boston Butt – 9 to 10 lb\n\tSpray bottle – for mop sauce\n\tHard wood Chunks – soaked in water – we used Hickory\n\tTin Foil\n\tFoil Pan for drip pan\n\tIron Pot\n\nFOR THE MOP SAUCE\n\n\tApple Juice – 1 cup\n\tApple Cider Vinegar – 1 cup\n\nFOR THE RED SAUCE\n\n\tApple Cider Vinegar – 1 cup\n\tKetchup – 1 cup\n\tRed Pepper Flakes – 1 Tbs To Taste\n\tWorcestershire Sauce – 1 tsp\n\tBrown Sugar – ¼ cup\n\tHot Sauce – 2 tsp To Taste\n\tSalt – 1 tsp\n\nTHE RUB\n\n\tBrown Sugar – 1 Tbs\n\tSalt – 1 Tbs\n\tSweet Paprika – 1 Tbs\n\tChili Powder – 1 to 2 tsp To Taste\n\nFOR SERVING\n\n\tBuns\n\tYour favorite condiments\n\nDIRECTIONS\nMAKING\nTHE MOP SAUCE\n1. In a spray bottle mix the following;\n\n\tApple Juice – 1 cup\n\tApple Cider Vinegar – 1 cup\n\tThe Red Sauce\n\n2. In a pot mix the following ingredients\n\n\tApple Cider Vinegar – 1 cup\n\tKetchup – 1 cup\n\tRed Pepper Flakes – 1 Tbs To Taste\n\tWorcestershire Sauce – 1 tsp\n\tBrown Sugar – ¼ cup\n\tHot Sauce – 2 tsp To Taste\n\tSalt – 1 tsp\n\n3. Heat to a simmer and then remove from heat and set aside\nTHE RUB\n4. In a bowl mix the following ingredients\n\n\tBrown Sugar – 1 Tbs\n\tSalt – 1 Tbs\n\tSweet Paprika – 1 Tbs\n\tChili Powder – 1 to 2 tsp To Taste\n\n5. Mix well breaking up any clumps\nGETTING READY\n6. Trim up the pork butt – it does not require a lot of trimming because cooking low and slow will melt the fat\n7. Place rub on liberally on all sides of the butt – It will not penetrate the fat cap side but will provide a nice color to it\n8. Let the rub set on the pork for 1 hour\n9. Place small hardwood chunks in water to soak\nSETTING UP YOUR GRILL\n10. You will set up your grill for indirect grilling – coals on one side of the grill and no coals on the other side\n11. Place a foil drip pan opposite the unlit coals\n12. You’re looking for a grill temperature between 250 to 275 degrees Fahrenheit\nCOOKING\n13. Place the shoulder on the grill over the drip pan with the fat cap up – this will let the fat baste the shoulder as it melts\n14. Place a piece of the soaked hickory wood onto the hot coals – since they are soaked in water they will put off a light smoke and not burn up right away\n15. You cooking time will be about 8 hours depending on your grill temp.\n16. After 2 Hours\n\n\tSpray the shoulder with the mop sauce\n\tAdd more hardwood to the coals\n\n17. After 4 Hours\n\n\tSpray the shoulder with mop sauce\n\tRotate the shoulder 180 degrees so you get even cooking\n\tAdd prelit coals as needed to keep your temp at 250 to 275 degrees Fahrenheit\n\n18. After 8 Hours\n\n\tYou are looking for an internal temp of 190 to 195 degrees Fahrenheit\n\tRemove the shoulder from the grill and wrap tightly in tin foil\n\tLet it rest for 1 hour\n\nFINALIZING\n19. Reheat the red sauce\n20. After the shoulder has rested pull the pork using your hands or forks if it is still to hot to handle\n21. Pour the drippings back over the pulled pork\n22. Drizzle red sauce over the pulled pork\n23. Mix the pork, red sauce and dripping together\n24. Pile buns high with the pulled pork\n25. Top with red sauce and your favorite condiments\nSERVING\n26. Serve and Enjoy!