Bone-In Pulled Pork

Method

1. Prep fat cap cut down, bone fragments gone

   Trim the fat cap down - shoulders often carry a massive one - and pick out any stray bone fragments left from processing.

2. Prep money muscle exposed and scored

   Take off the 2-3 inches of fat above the money muscle and score partially into the meat so it separates cleanly later. Trim around the horn to release it from the bone, which makes pulling much easier.

3. Prep 15 min · seasoning looks wet

   Bind and season per the Kennard BBQ Base, using Honey Hog or another sweeter rub, and let it adhere.

   15m
4. Smoke 165F

   Smoke at 250F until it reaches 165F.

5. Braise 210F

   Set it in a pan with 2 cups of apple juice, lay a piece of butcher paper straight onto the meat so it does not stick, cover the pan tightly with foil, and carry on at 250F.

6. Finish money muscle at about 205F

   The money muscle gets there first. Pull it at about 205F and set it aside.

7. Rest 2-3 h · rested through

   Rest 2-3 hours before you touch it.

   180m
8. Serve shredded and seasoned

   Shred, then finish with sauce - or grind some of the rub to a powder and mix that through instead, which seasons it without wetting it.