It's almost cliché and a rite of passage for most, but after 3 years of hard core pellet BBQ, I've found my way back to pulled pork. I'm generally a beef guy and prefer turkey, salmon ... almost anything to pulled pork, but that has changed. Here's an odd comment, over the past 6 months my tastes have changed, maybe I'm getting older, but pork tastes better as does a variety of sushi that I wouldn't previously touch. Ok back on track.
Smoke bath for 3 hours. 180 for 6 hours, 225 for 3 hours. Pan foiled from 165 to 195. Was surprised to find temps ranging from 190 to 207 when pulled. Rested for 90 minutes. Bone pulled out effortlessly.
before wrapping
![](http://farm4.staticflickr.com/3793/9105487256_27300dd553_c.jpg)
the only good picture of the bunch
![](http://farm4.staticflickr.com/3751/9103260153_5c9a95573b_c.jpg)
pulled
![](http://farm4.staticflickr.com/3822/9103260937_2015042110_c.jpg)
The molasses made the best bark! Rub and injection were entry level basic. No pictures of the pulled pork sliders with sauce and slaw, but they disappeared. And I mean faster than almost any meal off the Traeger.
DK117