Pork shoulder (pulled pork)

[Dennis]

Smoked a 7lb. picnic (pork shoulder) roast yesterday. Six hours of smoking and four hours of roasting in foil at 225 degrees. Took the roast to 190 degrees internal and gave it an hour to cool down a bit and then started shredding (and nibbling).

Mama is a very happy lady for mothers day. Not bad for my first attempt at pulled pork; although I've been told it's hard to screw it up, but they never met me before

[danovercash]

Sounds good, Dennis!

[Dennis]

I'd have taken a picture of it, but it was in pieces and being devoured before I had a chance

[dgrapes59]

Sounds great Dennis!

I use to do a lot of that, not so much anymore. I would load the smoker up with shoulders and various other cuts and smoke all night before a holiday or occasion where we would be eating it. I used a charcoal smoker and experimented with different hardwoods, can't say there was a distinguishable favorite.

I picked up an electric smoker a few years back at a garage sale and I have to say it is much easier to use and I can’t tell much difference vs. the charcoal one.