We all love pulled pork, right? Make sure you cook the butt/shoulder to 190° and keep it there for an hour or so. You can then begin to let it rest/cool for 1 to several hours, keeping the temperature above 140°. Pulling can then commence! Some use their hands to produce chunkier meat, some use strong forks to keep the hands from being burned and others use Bear Paws Meat Handlers - Link Below. Which ever method you decide to use, we suggest keeping the meat in shreds and not chopping the shreds which tends to dry out the meat. The meat is much more moist when in shreds. Once shredded, add a little of your favorite barbecue sauce and a little more of the dry seasoning to get your pulled pork firing on all cylinders!
Bear Paws Meat Handlers - http://www.barbecue-store.com/Bear-Paws-Meat-Handlers_p_63.html
Note: Don't put too much sauce/dry rub on the meat, because the object is to still taste the meat, right?
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