Pulled Pork
Chef Bryan Furman of B's Cracklin' BBQ | Savannah, GA
Yield: 60 pounds pork
Adapted by StarChefs | February 2018
INGREDIENTS
One 145-pound hog, butchered, head removed, and split down the spine
House seasoning salt (paprika, kosher salt, black pepper, etc., ground fine)
Pecan, oak, or cherry wood
METHOD
Rub hogs with seasoning salt. Prepare an offset smoker with wood and lay chicken wire over two racks; heat smoker to 250ºF to 275ºF. (Furman’s hogs have a higher fat content than most hogs destined for barbecue, so he smokes at a higher temperature to help render the fat.) Place hog halves on top of chicken wire and smoke 10 hours (if smoker temperature remains consistent) to 14 hours (if it regularly dips below 250ºF). When the meat is ready, you should be able to wiggle the shoulder bone, and the ham bone drops and separates from the skin. Break the hog halves in two large piece and place in hotel pans; rest 45 minute. Remove and discard bones. Chop and combine meat, making sure to mix fattier cuts like the belly with the leaner ham cuts.
