Smoked Pork Shoulder and Pulled Pork – Beginner’s Guide (part 1)

I finally did it!  I finally used my Smoke Hollow combo grill and smoker to smoke some meat.  In this case it was pork shoulder that I used to make pulled pork.  I’ve always considered myself to be pretty good on the grill, but I had never owned a smoker until a few weeks ago when I purchased my Smoke Hollow due to my other gut, grill finally giving up on me.

I went over to my local grocery store and picked up a 4lb boneless pork shoulder, also known as pork butt.  Next time I’ll get a bone in cut as this is what is typically recommended.  I have made pulled pork before, but it was always in the oven.  This time I was going to try my same rub to see how it did in the smoker.

Pulled Pork
Pulled Pork

Here’s my rub:

Lawry’s Seasoned Salt
Brown Sugar
Olive Oil

Apple Juice (or other fruit juice) – for later

Yep, that’s it!

When you take the pork out of the package go ahead and wash it off and then dry it with some paper towels.

Now rub a light coating of Extra Virgin Olive Oil (EVOO) onto the pork.  Sprinkle a good coating of the Seasoned Salt all over the pork and use your fingers to rub it in.  Now do the same with your brown sugar.  If you want, you can also mix the two in a bowl and rub them on together, but I prefer to have the salt below the sugar.

You can do all of this while you’re firing up your charcoal.

See part 2 for the cooking portion

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