Homemade rubbed (24hr sit), 250* for about 5 hours (6.3#'s) or until internal 160* in hickory smoked electric smoker, wrapped in foil and put back until 185*, take out and let it rest for about 30-45 minutes. My wife is off today so I have her handling the exercise. I of course left a hand written instruction sheet. Pork shoulders are fun to learn with because they are so forgiving. I plan on serving them with fried onions and flour tortillas.

 

Be careful if your rub has very much salt at all, more than just a few hours and your pork can start to taste hammy :/ If you're going to pull it, next time let her get to 195-200º....it'll make a HUGE difference on how well it pulls, and will not be over-done by any means.

 

No salt. None. Believe it or not.

I've done quiet a few at 190 to 195, I like mine to be a little chunky, not too shreddy. But you are right, 195* is pretty dang good and falls apart.

This was a little chunky which is how we like it. Goes good on a tortillas with what ever sauce on top. We had a homemade Chipotle sauce of some sort. It was spicey and matched pretty well.

 

 

Ditto

 

nicely done, I do mine a bit hotter, but I haven't perfected mine, now my brisket, I will compete with the best of them!

looks good, do want!

 

I did a couple of shoulders about the same size this weekend that went almost 20 hrs with being foiled after 170*. Cooked to 205-210* and they were juicy with very little fat in them when pulled. Now if I could figure out brisket.........

 

I think we need to have a cooking GTG!!

 

And now im starving...

That looks amazing

 

and im goin to subway for lunch.....