I buy high quality pork shoulder roasts. These are coated (rubbed) with a dry mix of brown sugar, paprika, salt and pepper and then are slow roasted with pecan wood for 12 - 16 hours. When completed, any remaiing fat is removed and the meat is pulled, chopped and placed into 24 oz containers with lids.
I currently smoke meat about once every three weeks. When I smoke I do enough to satisfy the current orders plus a little more. After filling orders, most of the extra goes into the freezer. If I hold any out and put it into the fridge it will need to be gone within 2 days or it will be tossed out. It is at it's best right as it comes off the smoker. However, I usually smoke overnight and then I take it off and pull it from about 8:00 am - 11:00 am the next morning.
I do not add any BBQ sauce to the meat when it is pulled. Some argue that it's so good that BBQ sauce isn't even needed. I personally like to add it on a sandwich just to increase the moisture. If you want to sample a great pulled pork sandwich, go to Nielsen's Frozen Custard (2 locations in Mesa) and order one.
