| 1 |
Poke the pork with a Jacard to make holes in the meat to allow marinade to penetrate and to tenderize. |
| 2 |
Combine all ingredients in a bowl and thoroughly blend to combine. The use of a submersible blender ("Boat Motor") works well here to completely blend the mixture. |
| 3 |
Place pork in a large ziplock bag and pour all of the marinade into bag. Remove air and close. |
| 4 |
Place in the refrigerator for 12 hours or more. |
| 5 |
Pre-heat the smoker to 250°F using mesquite and hickory, mostly hickory. |
| 6 |
Remove the pork from the ziplock bag and reserve the marinade. |
| 7 |
Smoke for 10-12 hours, depending on the size of the meat. At 4 hours, baste with the marinade and every ½-hour thereafter. Check for doneness at 6 hours. The internal temperature should be about 150°F. The ideal internal temperature for "pulling" is 190-200°F. The meat should fall apart. Smoke only the last hour, no heat. |
| 8 |
Remove the pork from the smoker and let rest for 20 minutes before pulling. |
| 9 |
Heat the marinade to at least a slow boil (See "Tips" below). Pull the pork with your hands to shred it. Pour some of the reserved marinade over the Pulled Pork or use your own heated sauce. Serve with "The Captain's Shack Baked Beans". |