Drew's Smoked Pulled Pork - Inspired by a broken fridge and Maker's Mark
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Buy a pork shoulder. Make sure it is a shoulder cut. No other cuts of pork will pull.
I just use a salt and pepper rub (fairly generously), then just inject about a cup of water (water injection is not necessary if you keep moisture in the bbq).
Smoke the pork for 6-10 hours, depending on the weather outside. The goal is to maintain a temperature between 130-150 degrees. Make sure to use pre-soaked (then dried) wood chunks, adding them to the charcoal fire occasionally throughout the cooking. I use a water tray above the fire as well to keep moisture in the smoke. Keep checking the water tray to make sure it has water in it, which should be boiling... or at least steaming. In the last hour of cooking, keep the pork tender by pouring water on it occasionally while stabbing it with a bbq fork.
Remove the pork from the bbq once you think it is done. Note - it is very hard to overcook if you maintain a temperature around 140 degrees, so if you're not sure it's done, it doesn't hurt to leave it on the bbq another hour.
Pull the pork using whatever method you find is the easiest, or the most fun. If throwing it repeatedly against your table saw works for you... have at it. I use two forks and my hands. It's always more fun with more people. Place the pulled pork in a big pot or pan and add the following ingredients.
Rellish
Ketchup
Butter
Brown sugar
Worcestershire sauce
Steak sauce
Hot Sauce
Olive oil
Soy sauce
Italian dressing (small amount)
Apple Sauce (small amount)
Mix it in the pot over the fire in your bbq to keep a low heat on it.
Serving it on a lightly toasted Kaiser roll is best in my opinion.
There was no logic or science behind this. Just a general sense of what might taste good. Basically you just need your fridge crap out on you (like mine did), or just simply unplug it for a day. Then see what needs to be eaten so it won't go bad. It's a good thing I've made a lot of my own sauces, so I had a schmorgizborg of almost empty (and not so empty) bottles of the like. Nothing goes to waste in my fridge.
I'm sure I may have missed a few minor details and/or ingredients. But like I said, there's no science behind it. It was quick, sloppy, and the recipe was in the fate of my refrigerator.
Either way, pulled pork with almost any kind of sauce is going to be tasty. In fact, the messier it is, and the more things go wrong... the better it is.
Have fun.
