Smoked Pulled Pork
Start fire in smoker about 13 hours before you want to serve the pork. When the temperature reaches 200 degrees F, put pork butt in, uncovered. About 7 hours later, take meat out and baste with your favorite BBQ marinade, wrap pork in foil and return to smoker. Turn heat up to about 300 degrees F and let cook about another 5 hours.
When the bone slides out, the pork is done. Remove from smoker and pull pork apart. Serve on a bun and if, desired, your favorite barbecue sauce.
Recipe courtesy James Butler
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay