SMOKED PULLED PORK
Steps:
- Heat smoker to 225 degrees.
- In a small bowl, mix together all dry ingredients. Sprinkle rub evenly over the meat. Pat the dry rub into pork shoulder - DO NOT rub it in. Set aside until smoker is up to temp.
- Place wood chips and liquid into smoker containers. Spray smoker rack with nonstick spray, place pork on rack and insert into the middle section of the smoker. Insert the thermometer probe into center of meat. Close door of smoker.
- Smoke pork for 1 hour per pound. Once the internal temperature reaches 160 degrees. remove meat from smoker. Place pork in a metal pan. Pour approximately 1/4 cup of fruit juice into pan and cover tightly with foil. Place back in smoker. Continue to cook until internal temperature reaches 190 degrees.
- Pull meat from smoker and let rest for 30 minutes. Uncover and "pull" pork using 2 forks. Drizzle on drippings from pan for extra flavor.
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
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