{"id":12082,"date":"2016-05-17T21:47:54","date_gmt":"2016-05-17T21:47:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=12082"},"modified":"2021-01-25T18:37:29","modified_gmt":"2021-01-26T01:37:29","slug":"pulled-pork-shoulder","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pulled-pork-shoulder\/","title":{"rendered":"Pulled Pork Shoulder"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>7-8 LB Bone-in Pork Shoulder &#8211; cooks down to about 5 LB<\/li>\n<li>1\/4 C <br \/>\nOR Seasoning mix at bottom of page<\/li>\n<li>2 TBL brown sugar<\/li>\n<li><a href=\"http:\/\/www.amazon.com\/Jack-Daniels-01749-Smoking-Chips\/dp\/B007RWXDXU\/\"><strong>Wood chips<\/strong><\/a> &#8211; Hickory, oak, mesquite, peach, or apple.<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Season meat all over, wrap loosely in foil, and refrigerate overnight<\/li>\n<li>Soak wood chips in water also overnight<\/li>\n<li>Wrap wet wood chips in foil and put in baking tray on lower oven rack.<\/li>\n<li>Cook for about 12 hours at 220\u00ba\u00a0 &#8211; &#8211; &#8211;<br \/>\nFor meat done at 5 pm &#8211; put into oven at 5 am<br \/>\nFor meat done at 6 pm &#8211; put into oven at 6 am<br \/>\netc<br \/>\nFor meat done at 9 am &#8211; put into oven at 9 pm<\/li>\n<li>NOTE: If internal temperature reaches about 185-200\u00ba it is done,<br \/>\nbut expect that to take at least 10 hours.<br \/>\nAlso, bone should pull out easily.<\/li>\n<li>Let meat rest at least 30 minutes before cutting or shredding<\/li>\n<\/ol>\n<p><strong>OPTIONAL SEASONING MIX<\/strong><\/p>\n<ul>\n<li>1 TBL each &#8211; brown sugar, salt<\/li>\n<li>2 tsp each &#8211; garlic powder, onion powder<\/li>\n<li>1 tsp each &#8211; paprika, cumin<\/li>\n<li>1\/2 tsp each &#8211; black pepper, cayenne pepper or chili powder<\/li>\n<\/ul>\n<p><strong>THE TWO CLASSES OF PULLED PORK<\/strong><\/p>\n<p><strong>Southern Carolina Pulled Pork BBQ<\/strong><\/p>\n<ul>\n<li>Meat on a soft bun<\/li>\n<li>Vinegar based BBQ sauce<\/li>\n<li>Cole slaw<\/li>\n<\/ul>\n<p><strong>Traditional Pulled Pork BBQ<\/strong><\/p>\n<ul>\n<li>Meat on a soft bun<\/li>\n<li>Tomato based BBQ sauce (sweet)<\/li>\n<\/ul>\n<p>Note from Grandpa:\u00a0\u00a0 As far as commercial sauces, I like <a href=\"http:\/\/www.amazon.com\/Jack-Daniels-Barbecue-Original-Recipe\/dp\/B0045H1ZL2\"><strong>Jack Daniels #7<\/strong><\/a> BBQ sauce<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 7-8 LB Bone-in Pork Shoulder &#8211; cooks down to about 5 LB 1\/4 C OR Seasoning mix at bottom of page 2 TBL brown sugar Wood chips &#8211; Hickory, oak, mesquite, peach, or apple. STEP BY STEP Season meat all over, wrap loosely in foil, and refrigerate overnight Soak wood chips in water also &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pulled-pork-shoulder\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pulled Pork Shoulder&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[188],"tags":[],"class_list":["post-12082","post","type-post","status-publish","format-standard","hentry","category-book-meat-to-eat-other"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=12082"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12082\/revisions"}],"predecessor-version":[{"id":21155,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12082\/revisions\/21155"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=12082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=12082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=12082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}