Pulled Pork, slow smoked:
Lard is Love.
smaller sized pork shoulder roast, maybe 4.5-5 pounds.
Injected with a marinade, some spice rub, fresh ground black/white/red peppercorns. Let rest for a couple hours.
It's the last BBQ on my grill that has tired parts so 6 new cast iron burners will last the next year or two. Couple big hunks of foil covered Pecan wood for the smoke.
I'd cooked up a pound of bacon a couple days before, and had saved the rendered bacon fat and lard.
Butt Roast in a small pan, 1/2 a beer in the bottom of tin for steam, 285 F temps for ~4 hours, pulled the meat right at 195 degrees using my Thermopen.
1/2 way through the smoke I started putting tablespoon lumps of bacon lard to baste the meat. Finger Licking Good.
Let all that render in the beer, basting the roast several times.
Foil wrapped it to rest for about 1/2 hour, pulled pork and chopped some into cubes too.
Poured remainder of beer/lard mix over chopped meat, chill 24 hours to let the meat re-absorb all the heavenly goodness moisture juices.
I like to make wraps using Flour Tortillas filled with chopped lettuce/tomatoes/cabbage, than a BBQ sauce burger bun.
turned out lovely moist full of flavor.
