The A&H Original
The A&H Original — slow-smoked pulled pork seasoned with Heart & Hustle Rib Rub. A tribute to the men who built their name on showing up early, working late, and doing things the right way.
Ingredients
- 1 bone-in pork shoulder (Boston butt), 7–9 lbs
- 3–4 tbsp Heart & Hustle Rib Rub
- Yellow mustard or W Sauce (binder)
- Charcoal or wood (hickory, oak, or applewood recommended)
- Optional: ½ cup apple juice, cider vinegar, or stock for spritzing
Instructions
- Trim excess fat from the pork shoulder, leaving a thin layer for flavor. Pat dry with paper towels.
- Rub a thin layer of mustard or oil over the surface. Season all sides generously with Heart & Hustle Rib Rub. Let sit at room temp for 30 minutes while the smoker preheats.
- Set up your smoker for indirect cooking at 250°F. Add wood chunks or chips for smoke.
- Place the pork shoulder on the smoker grate, fat cap up. Close the lid and maintain steady temp. Cook for about 6–8 hours until internal temp reaches 160–165°F and bark is developed.
- Wrap the shoulder tightly in foil or butcher paper. Return to smoker and continue cooking until internal temp reaches 203–205°F.
- Remove from smoker. Let rest, still wrapped, in a cooler or warm oven for 1–2 hours before pulling.
- Unwrap, discard excess fat, and shred the meat. Toss with pan juices if desired. Serve as is or with your favorite sauce.
Chef Paddy’s Tip
- Don't rush the rest—pulling the pork too early costs you tenderness. The cooler hold is where the magic happens.
- Bark is flavor. Don’t wrap too soon—let it develop a dark, flavorful crust before sealing it up.
- Spritzing isn’t required, but it helps keep things juicy if you’re cooking in drier conditions.
Let’s cook with heart and hustle.
