heritage breed pulled pork Recipe

Prepare the Pork

Trim excess fat from the pork shoulder and apply the SCQ spice rub generously all over the meat. Wrap in plastic wrap and let marinate in the refrigerator for at least 4 hours, preferably overnight.

Prepare the Smoker

Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes before adding them to the smoker.

Smoke the Pork

Once the smoker is at the desired temperature, add the soaked wood chips. Place the pork shoulder in the smoker and smoke for about 14 hours, or until the internal temperature reaches 195°F (90°C).

Rest and Pull

Remove the pork from the smoker and let it rest for at least 30 minutes. Using two forks, shred the meat into bite-sized pieces.

Serve

Serve the pulled pork with apple cider vinegar on the side for added flavor, and enjoy on buns or with your choice of sides.