Well, I started the pulled pork with brining in yesterday’s post. Today, I am going to hot smoke it on my barbecue grill.

Preparation:

First, remove the pork shoulder from the brine, rinse and pat dry with paper towels. Place the meat in a medium bowl and drizzle with olive oil, then sprinkle with more Smoky Mesquite seasoning and fresh cracked black pepper on all sides.

Prepare the smoker with chips, the grate and light the grill and leave on high.

When the grill and smoker box are hot, place the meat on the grate.  Cover the box and and close the grill top.

Cook/smoke approximately 40 minutes, checking halfway through and turn the meat over.

When finished, remove the meat to a large bowl and cover with plastic wrap to rest for 10 minutes prior to shredding/pulling with 2 forks.

Serve on toasted buns with (or without!) your favorite barbecue sauce and the previously prepared slaw.