First pulled pork of the season. Smoking a 3½ lb bone-in half shoulder roast. Simple rub: brown sugar, kosher salt, black pepper, ground coriander, ground cumin, paprika, instant coffee, cocoa powder. Smoking with cherry wood up to or a bit past the stall, then take off & refrigerate overnight. I’ll finish in the oven tomorrow, braising in a Dutch oven with beer, a cider vinegar, bay leaves, and some fish sauce. Take out at 205°F, do the bone test, let rest/cool, the pull. Save the pot likker!

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Wow, looks great! I've never done the smoking and finishing in a Dutch oven technique, but I'm intrigued by it. I can imagine the finished meat must be awesome.

Succulent, juicy, and the resulting braising liquid is worth its weight in gold. Perfect to moisten and reheat, or as a base for homemade ‘que sauce.

😋

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Ooooo looks delicious.

Could post video of sliding the bone clean out.

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