Mike's Hot Honey Pulled Pork

Rinse the pork under cold water, then lay on a tray with the fat-side up.

Carefully score the fat in a cross-hatch diamond pattern, being sure to penetrate through the fat down to the meat fully.

With gloved hands, coat the pork with a thin layer of yellow mustard.

Combine the pepper, salt, and paprika in a shaker or bowl to make your BBQ rub.

Heavily coat the outside of the pork with the rub, allowing the seasoning to fully “sweat” (become wet) prior to flipping or turning to continue coating.

Fire up smoker of choice and preheat to 275 degrees. Fruit woods such as cherry or apple, combined with some pecan or oak tend to work well for pork.

Place the seasoned pork shoulder on the smoker with the fat-cap facing the heat source/fire.

Check the pork every hour or so, spritz with water if the bark appears too dry, or looks like it may burn in places.

Allow the pork to smoke until it reaches an internal temp of 165 degrees, as read on a probe thermometer. Adjust the temperature of the smoker to 325 degrees. 

Allow the pork to continue cooking until it reaches and internal temp of 202 degrees – Typically 8-12 hours after starting.

Remove the bone, drizzle meat generously with Mike’s Hot Honey and pull apart with two forks. Pile on top of a dinner roll with coleslaw, and enjoy.