Cooking Instructions
- 1
Pat the pork shoulder roast dry
- 2
Slather a then layer of mustard all over the pork
- 3
Sprinkle with Adkins. Pat into pork
- 4
Place in a foil pan, in smoker at 225 degrees
- 5
Smoke for 5-6 hours, fat cap up
- 6
Remove from foil pan, place in cooking bag. Continue to cook for 6-7 hours until an internal temp of 195 degrees
- 7
Place in a cambro for at least an hour but up 6 hours before shredding
- 8
Cooked about 80lbs, yielded around 45lbs of meat to make 125 sandwiches that were 1/3lb each.
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