Truly Nova Scotian Pulled Pork

Oh buddy, am I ever excited to show you this recipe straight over to Nova Scotia.

This is about a 9 to 10 hour cook on my offset smoker using Maplewood sourced out of Nova Scotia. I find it as a sweet and delicious smoky flavour that adds perfectly to pork. I start by seasoning the pork with whatever dry rub you would like, in this video, I use barbeque pit boys Texas dry rub.

I spritz the pork shoulder every hour or so with apple cider vinegar just to make sure the out side of it does not dry out.

After about the six hour mark, I move the pork shoulder into a tinfoil tray and add barbeque sauce, one onion, red, two bulbs of garlic, and one jalapeño. All sourced from local firms in Nova Scotia.

I then wrap it up with some butter, and let it cook for 2 to 3 additional hours on the offset smoker.

Then it’s time to take off this chunk of meat and shred it up .

I hope this video helps you discover your Atlantic love for meat.

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