Name: Southern Junctions Duroc Pulled Pork Recipe
Cook time: 12 h
Total time: 12 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs Duroc pork shoulder; 2 cups cherry wood chips; 2 tbs olive oil; 1 cup brown sugar; 2 tbs paprika; 1 tbs garlic powder; 1 tbs onion powder; 2 tsp black pepper; 2 tsp salt; 1 tsp cayenne pepper; 1 cup apple cider vinegar; 1 cup water

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Creekstone Farms Duroc pork smoked for 12 hours over cherry wood.

In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Prepare the Rub

Rub the olive oil all over the Duroc pork shoulder, then generously apply the spice rub, ensuring it covers the entire surface.

Season the Pork

Preheat your smoker to 225°F (107°C) and add the cherry wood chips to the smoker box.

Preheat the Smoker

Place the seasoned pork shoulder in the smoker and smoke for approximately 12 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Pork

Once the pork reaches the desired temperature, remove it from the smoker, wrap it in foil, and let it rest for at least 30 minutes.

Wrap and Rest

After resting, shred the pork using two forks, discarding any large pieces of fat.

Pull the Pork

In a bowl, mix the pulled pork with apple cider vinegar and water to add moisture. Adjust seasoning if necessary.

Mix with Vinegar

Duroc pork shoulder

cherry wood chips

olive oil

brown sugar

paprika

garlic powder

onion powder

black pepper

salt

cayenne pepper

apple cider vinegar

water