Bobs Pulled Pork On A Smoker Food
BOB'S PULLED PORK ON A SMOKER
This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.
Provided by bobthecook1
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 20
Number Of Ingredients 11
Steps:
- Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
- Cover pot and refrigerate for 12 hours.
- Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g
AWESOME BBQ PULLED PORK, NO SMOKER OR BARBECUE NEEDED
Ok, so here it goes! I'm going to attempt to post this recipe, even though it calls for so many premixed ingredients, that I don't know if it'll actually POST here at zaar. This is by far, the best BBQ Pulled Pork you can make without any thing more fancy than a crock pot. If you allow to cook in the crock pot undisturbed for the entire time, you will get something close to the 'bark' that is created when you use a smoker/barbecue.
Provided by CHRISSYG
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim pork roast of as much visible fat as possible. (since this is not going into a barbecue or smoker, you don't need the fat to keep the meat juicy).
- Wet the roast all over with half of the vinegar.
- Rub all the seasonings into the meat.
- Place into crock pot, set on low and cook for at least 5 hours, preferably 8. (I will start this before I go to bed, to have for a 1:00 Kickoff during football season).
- When it's falling off the bone, pour off MOST of the liquid in the bottom of the pot.
- Pull out the bone, (this should remove easily) take off any remaining chunks of fat that you can see and add the other half of the vinegar.
- Pull pork into chunks, but don't completely shred at this time, it'll fall apart more with the addition of the barbecue sauces.
- Add equal the amounts of barbecue sauces and the brown sugar, and fold into the shredded meat to combine. (the meat is so tender, it will continue to shred as you're mixing) I like to leave some larger pieces.
Nutrition Facts : Calories 875.8, Fat 60.5, SaturatedFat 20.8, Cholesterol 268.4, Sodium 580.3, Carbohydrate 9.9, Fiber 0.5, Sugar 6.1, Protein 67.5
SMOKED PULLED PORK
Make and share this Smoked Pulled Pork recipe from Food.com.
Provided by KPD123
Categories Pork
Time P1DT8h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients, making sure to break up any sugar clumps. Reserve 1/4 cup of rub for later. Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.
- Before smoking pork, re-rub with 1/4 cup of rub. Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.
- Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time. Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees. If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.
- When pork reaches internal temp of 195 degrees. Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.
- Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces. Serve with your favorite sauce!
Nutrition Facts : Calories 827.9, Fat 61.9, SaturatedFat 21.3, Cholesterol 241.5, Sodium 1095.5, Carbohydrate 4.8, Fiber 1.2, Sugar 2.3, Protein 59.3
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