Not as many folks showed up as was expected to so, ... had about 5 lbs. of Pulled pork
let over. When I asked if anyone wanted some to take home I was mobbed. Ended up bringin'
only 1 lb. home. enough for a few sammitches during the next days ball game.

hank
Easy recipe. Rub it with olive oil, shake some Tony Chachere's *Original" on (enough to give an even coating),
place it in the smoker. Keep temp. in the 225 to 275 range. I used Pecan and Pistachio wood (grown locally),
Keep it cookin' till internal temp. is 205ºF.The blade bone should slide right out. As you tear it up I like to use
some Wishbone Italian salad dressing to help keep it from drying out. I cook it the day before, keep it in a slow
cooker in the fridge over night then warm it all up before I carry it to wherever the rest of the food is.
