Pulled Pork:
Actually did this last weekend, on Saturday I started brining the pork shoulder with water, salt, sugar and fresh garlic:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161009_155927_zpsffueydsy.jpg)
This was after about 20 hours:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_113311_zpsjcjudu26.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_113359_zpsiiyslavb.jpg)
I then cut the top of the skin off, I know there are numerous debates on whether or not to leave it on. I then dry rubbed the shoulder and skin and got it ready for the smoker:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_121528_zpsmedge6xj.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_122011_zpsghatur2v.jpg)
This is after a few hours:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_182252_zpscxa61sxs.jpg)
I then pulled it about 9 hours later:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_190923_zpsjg8qrgl9.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_192541_zpswihqmblf.jpg)
I then separated the good stuff and chopped it up and added some Sweet Baby Ray's BBQ sauce:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_201530_zps6ebue1pp.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_201414_zpsotdk74ak.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_202432_zpscbd0y5s9.jpg)
I had purchased some "telera" style of rolls/bread to make the sandwiches with, also bought a coleslaw package and the wifey made the slaw:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_203146_zpsbprxuprv.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_203155_zpsbjnw51l6.jpg)
Actually did this last weekend, on Saturday I started brining the pork shoulder with water, salt, sugar and fresh garlic:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161009_155927_zpsffueydsy.jpg)
This was after about 20 hours:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_113311_zpsjcjudu26.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_113359_zpsiiyslavb.jpg)
I then cut the top of the skin off, I know there are numerous debates on whether or not to leave it on. I then dry rubbed the shoulder and skin and got it ready for the smoker:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_121528_zpsmedge6xj.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_122011_zpsghatur2v.jpg)
This is after a few hours:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_182252_zpscxa61sxs.jpg)
I then pulled it about 9 hours later:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_190923_zpsjg8qrgl9.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_192541_zpswihqmblf.jpg)
I then separated the good stuff and chopped it up and added some Sweet Baby Ray's BBQ sauce:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_201530_zps6ebue1pp.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_201414_zpsotdk74ak.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_202432_zpscbd0y5s9.jpg)
I had purchased some "telera" style of rolls/bread to make the sandwiches with, also bought a coleslaw package and the wifey made the slaw:
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_203146_zpsbprxuprv.jpg)
![](http://i2.photobucket.com/albums/y41/bakerboy90660/BBQ/Pulled%20Pork/20161010_203155_zpsbjnw51l6.jpg)