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Export 3 ingredients for grocery delivery
Step 1
Preheat Smoker to 200 Degrees F.
Step 2
Brush a light coating of mustard on the pork shoulder then season liberally on all sides. then refridgerate until youre ready to smoke.
Step 3
Places the pork shoulder on the smoker on the opposite side from the heat source of the smoker. Let the pork shoulder smoke over night for 6-8 hours. You can monitor the pork temp using a wifi thermeter probe or just check every 4 hours until morning.
Step 4
Once the pork reaches and internal temp of 155-175 degrees F. you can wrap the pork shoulder in 2 layers of heavy duty aluminum foil.
Step 5
Raise the temp of the pellet smoker to 225 degrees F. and continue cooking until you reach an internal temperature of around 200 degrees F.
Step 6
Use the probe to check for tenddrness of the pork. It should goi in with almost no resistance. If it feels tight keep cooking.
Step 7
Once tender open the foil up and let the pork breath for 10 minutes then wrap it back up and place in a dry cooler covered with a towel to rest for at least 1 hour (up to 5 hours)
Step 8
After rested remove the pork from the cooler and shred
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