Plan "B" - Pulled Pork on the MAK

I had an 8.6 lb Picnic shoulder I'd planned on brining/curing into a ham for new years day. Being under the weather, it just didn't happen, so we decided to just go with Plan "B" for New Years Day instead; Pulled Pork on the MAK.

I skinned it out, rubbed it up and my son put it on the MAK for an hour of smoke mode, then bumped to 245° for the next 6 hours or so.



About 3 hours in... looking good...

We tossed the skin on too to catch some smoke for doggie treats.


Ready to foil for a couple hours.



Done and pulled. Let's eat! We served with the traditional sauerkraut, some mashed potatoes & homemade bread.

Oh yummm...

Sauerkraut with pulled pork? Must be an Ohio thing... but I'm willing to try it!

Looks great. That's a good idea for the doggie treats. I'm gonna have to try that!!

sptucker said:

Oh yummm...

Sauerkraut with pulled pork? Must be an Ohio thing... but I'm willing to try it!

Click to expand...

It was a twist on the traditional Pork and sauerkraut for New Years Day. a Yummy twist!


But... please try some kraut on a pulled pork sandwich sometime. It's surprisingly good.