My 20 Hour Pulled Pork Success!

[waycoolcat]

This was my first pulled pork. I used a recipe from Big Bob Gibson's BBQ Book by Chris Lilly. It's called the "Eight time World Championship Pork Shoulder". Here's a picture of the rub.

Here it is after four hours of cherry smoke and a total of 20 1/2 hours to get it to 180*F.

I carved off the bark and chopped it, then used bear claws to pull and shred.

This is where I deviated from the recipe. I didn't mop with his Vinegar Sop. Instead I made 10.5's Bulldog BBQ Sauce and it was delicious!

[manfromplaid]

woo hoo another great looking PP  congrats.

[TNRockyraccoon]

MMMMMMM MMMMMMMM! That finished pic looks so good. I bet that was a great meal.

[pjplovedog]

That's fabulous looking pork!!!

[SiFumar]

Great job!  Looks real tasty!  The sauce is the bomb!

[River Rat]

Wow! Great Job.  Now I'm hungry.

[tailfeathers]

Just put two butts in the smoker, I hope they turn out as well as yours!

[Saber 4]

Sweeet!!!!

[beefmann]

looking delicious

[WoodlawnSmoker]

Mouthwatering, good job!