Hickory Pulled Pork
Infused with the smoky essence of hickory, this tender and flavorful Hickory Pulled Pork is a barbecue lover’s dream come true. Perfectly seasoned with a bold dry rub featuring smoked paprika, brown sugar, and a touch of chili powder, the 5-pound bone-in pork shoulder is slow-smoked to perfection over indirect heat, creating melt-in-your-mouth goodness. Every two hours, a spritz of apple cider vinegar and chicken stock keeps the meat moist while adding an extra layer of tangy richness. Once pulled, the pork is tossed in your favorite barbecue sauce and served on soft hamburger buns for the ultimate smoky-sweet sandwich experience. Ideal for backyard gatherings or game-day spreads, this recipe offers 8 hearty servings and is sure to impress every guest at the table. Keywords: hickory pulled pork, smoked pork shoulder, barbecue pulled pork, slow-cooked pulled pork, backyard barbecue recipe.
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Recipe Information
Ingredients
- 5 pounds bone-in pork shoulder (pork butt)
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups hickory wood chips
- 1 cup apple cider vinegar
- 1 cup chicken stock
- 2 cups barbecue sauce (store-bought or homemade)
- 8 pieces hamburger buns
Instructions
Trim excess fat from the pork shoulder, leaving a thin layer for flavor and moisture.
Rub the pork shoulder with olive oil, ensuring it is evenly coated.
In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper to create the dry rub.
Generously coat the pork shoulder with the dry rub, pressing it into the meat for maximum flavor.
Soak the hickory wood chips in water for at least 30 minutes to prevent them from burning too quickly.
Prepare a smoker or grill for indirect heat, maintaining a consistent temperature of 225°F (107°C). If using a grill, create a two-zone setup by placing coals or burners on one side only.
Drain the soaked hickory wood chips and place them in a smoker box or directly on hot coals to create smoke.
Place the seasoned pork shoulder on the smoker or grill over indirect heat. Smoke the pork for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C). Add more wood chips as needed to maintain a steady smoke.
Every 2 hours, spritz the pork shoulder with a mixture of apple cider vinegar and chicken stock to keep it moist and enhance its flavor.
Once the pork reaches 195°F, remove it from the smoker and let it rest for at least 30 minutes. The meat should be tender enough to pull apart easily.
Using two forks or your hands, shred the pork into bite-sized pieces, discarding any large pieces of fat.
Toss the pulled pork with your favorite barbecue sauce, adjusting the amount to your taste.
Serve the hickory pulled pork on hamburger buns, with additional barbecue sauce on the side if desired.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 29.6 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
