Recipe courtesy of Gorilla BBQ
Recipe courtesy of Gorilla BBQ
Pulled Pork
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- Level: Intermediate
- Total: 14 hr 50 min
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 977
- Total Fat
- 81 g
- Saturated Fat
- 19 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 36 g
- Cholesterol
- 164 mg
- Sodium
- 1079 mg
- Level: Intermediate
- Total: 14 hr 50 min
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 977
- Total Fat
- 81 g
- Saturated Fat
- 19 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 36 g
- Cholesterol
- 164 mg
- Sodium
- 1079 mg
Ingredients
Coleslaw:
Directions
Special equipment:
a smoker; almond wood- Preheat a smoker to 230 to 240 degrees F.
- Rub meat with a generous amount of BBQ spice rub. Place meat in smoker and cook, using almond wood, until meat is 195 degrees F, about 14 hours.
- Let rest 10 minutes, then remove bone. Pull pork until all meat is shredded. Serve with Coleslaw.
Coleslaw:
Yield:
8 to 10 servings
- Combine cabbages, carrots, mayonnaise, sugar, vinegar, dressing mix, salt and pepper together in a large bowl.
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