Chez Paul’s Southern Pulled Pork 

Ingredients: Four to five pound pork shoulder, Chez Paul’s Secret Dry Rib Rub and Chez Paul’s Barbeque Sauce. 

Preparation: Trim any excess fat from the pork shoulder. Place pork shoulder in a non-reactive container. Coat the entire surface with Chez Paul’s Dry Rub. Prepare your smoker for barbequing, bringing the temperature to 200-210 degrees. Place a small heat resistant container of water in the smoker. Place meat in smoker and cook for about one and one half hours per pound, or until the internal temperature of the pork shoulder reaches approximately 170 degrees. Every thirty minutes or so brush the pork shoulder with the barbeque sauce. When done remove pork from smoker and let rest for fifteen to twenty minutes. Pull the meat into shreds and transfer to a serving platter. Serve as a sandwich with some rolls or alone. Goes great with Chez Paul’s Cole Slaw.