Delicious pulled pork recipe from the Frisco Style Magazine

Prep Time: 26 hours

Cook Time: 45 minutes

Servings: 8 people

INGREDIENTS

• 1/4 teaspoon(s) ancho chili powder
• 1/4 cup(s) Spanish paprika
• 2 teaspoon(s) cayenne pepper optional
• 1 tablespoon(s) freshly ground black pepper
• 3 tablespoon(s) ground coriander
• 3 tablespoon(s) dry mustard
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) kosher salt
• 3 tablespoon(s) ground dried oregano
• 1 6-7 lb. pork shoulder

INSTRUCTIONS

1. To make the dry rub, combine all ingredients in a medium size bowl, mix well and set aside. Place the pork fat side down on a clean baking sheet. Season with salt and pepper on all sides. Then, take the dry rub and massage it into the pork, pressing firmly. Wrap the pork in plastic wrap and refrigerate overnight.
2. Remove pork from refrigerator and allow it to reach room temperature, about 30 minutes. The key to making this pork tender and juicy is smoking it until the pork reaches 185 degrees, this is where the fat breaks down.
3. Prepare the smoker by using a large charcoal base and then adding large Pecan chunks to keep the fire going. You will need to watch your temperature as it will change depending on the size of your firebox. Keep adding Pecan wood throughout the process.
4. Place the pork, fat side up, on the smoker and mop it every hour or so with vinegar based BBQ sauce. Rotate pork every hour and a half. Check after five hours with a meat thermometer. Once internal temperature is 185 degrees, remove from smoker and let rest 30 minutes. Shred pork with a fork and serve on fresh buns, topped off with homemade coleslaw and vinegar based BBQ sauce.