Green Chile Pulled Pork

• Pork Shoulder Selection:  Look for a bone in pork shoulder in the 8 lb range for this cook.  We really do suggest bone in because it keeps the shape of the pork shoulder much better than boneless which can be very floppy.  If all you have is boneless we would recommend tying with butcher twine.  
• Light your fire and set the smoker at 275 degrees.  This will be about a 7-9 hour cook approximately 
• Season the pork shoulder evenly on all sides with Over the Fire Brisket/Steak Rub finishing with the portion of the pork shoulder that will be facing up on the smoker last (this is for appearance).
• We recommend cooking fat side up if you have an upper rack in your smoker.  If you don’t have an upper rack cook the pork shoulder fat side down to protect it a bit from the heat of your fire.  
• Let the pork shoulder sit on the counter seasoned for 15-30 minutes to allow the seasoning to setup.
• You are ready to get to COOKING.  Put your shoulder on and plan on leaving it alone for the 1st 2 hours.  After 2 hours you can begin to spritz the shoulder with your liquid of choice every 30 minutes as needed.  
• Allow pork shoulder to cook until it reaches 165 or higher (We recommend anywhere from 165-185).  
• Wrap the pork shoulder using two pieces of the heavy duty aluminum foil.  Place the pork shoulder in the center of the foil and include half a stick of butter on the top of your shoulder.  Wrap the shoulder tightly leaving one end of the foil open and add 1/4 cup apple juice before completely closing the shoulder.
• Allow the pork shoulder to continue cooking until it reaches an internal temperature of 203-205 degrees in the CENTER of the pork shoulder.  You are judging this completely by feel.  Your thermometer should slide into the shoulder with ease.  Almost like you are sticking it into a warm stick of butter.  
• Pull the shoulder off of your cooker and place it in a half pan opening the foil to allow it to breathe and begin to cool for 5-10 minutes.  You then will close the foil back up as tightly as possible and allow the shoulder to sit out for 30 minutes at a minimum.  
• Once you have gone this far place the pork shoulder in a cooler covered in old towels or your oven on warm (145 degrees) if possible.  You can allow your shoulder to rest for 4-5 hours easily without issue and this is what we would recommend.  1 hour rest at a minimum and if that is all the time you have leave it out of any sort of holding device for that entire time. 
• Remove the smoker from the foil and place your pork shoulder in the 1/2 pan.  Pour 16 oz 505 Green Chile over the shoulder and begin to pull.  
• You are ready to eat.  Hopefully you are sharing this with some friends and family enjoying some time together.  If you are I highly recommend you watch each person take that FIRST bite and once it hits them you simply say to them “Now that doesn’t suck!!!”  - Cheers

Keys to success:

• Consistent temperature control.  We recommend 250-275 degrees.  
• Wait to wrap until after “the stall” 165 degrees minimum!
• Pull the pork shoulder from the smoker when PROBE TENDER (203-205 degrees). We have seen shoulders take up to 212 degrees for this to happen.
• REST.  Minimum rest of 1 hour.  3-5 hours recommended.  In a warmer you can easily push 10-12 hours.  
• Family and Friends along with your drink of choice.