Smoked Pulled Pork
Experience the ultimate smoky flavor with this tender, melt-in-your-mouth Smoked Pulled Pork recipe. Perfect for barbecue enthusiasts, this dish starts with a well-seasoned pork shoulder coated in a savory dry rub of paprika, brown sugar, garlic powder, and other bold spices. Slow-smoked to perfection over hickory, apple, or cherry wood chips, the pork is infused with a deep, rich smokiness while staying irresistibly juicy with regular spritzes of apple cider vinegar and apple juice. After hours of low-and-slow cooking, the pork is effortlessly shredded, making it ideal for sandwiches, tacos, or as the star of your next backyard barbecue. With simple ingredients and a foolproof technique, this recipe is a surefire way to impress at any gathering.
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Recipe Information
Ingredients
- 6 pounds Pork shoulder (Boston butt)
- 2 tablespoons Kosher salt
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 0.5 teaspoons Cayenne pepper (optional)
- 1 cup Apple cider vinegar
- 1 cup Apple juice
- 2 tablespoons Mustard
- 2 cups Wood chips (hickory, apple, or cherry)
Instructions
1. Preheat your smoker to 225°F (107°C).
2. In a bowl, combine kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using) to create the dry rub.
3. Trim any excess fat from the pork shoulder, leaving a thin layer for flavor and moisture retention.
4. Rub the mustard evenly over the surface of the pork shoulder to act as a binder for the spices.
5. Generously apply the dry rub to the pork shoulder, ensuring every surface is coated.
6. Add water-soaked wood chips of your choice to the smoker for smoky flavor. Hickory, apple, or cherry wood are great options for pork.
7. Place the pork shoulder on the smoker grate, fat side up. Close the lid and smoke at 225°F (107°C).
8. In a spray bottle, mix apple cider vinegar and apple juice. Every hour after the first 2 hours, spritz the pork shoulder lightly to keep it moist and enhance flavor.
9. Smoke the pork until it reaches an internal temperature of 195-203°F (90-95°C), which usually takes 8-9 hours. Use a meat thermometer to monitor progress.
10. Once the pork reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil or butcher paper. Let it rest for 30 minutes to an hour to redistribute the juices.
11. After resting, shred the pork using two forks or meat claws. Remove any large pieces of fat, if desired.
12. Serve the pulled pork with your favorite barbecue sauce, buns, or alongside coleslaw. Enjoy!
Nutrition Facts
Calories |
6386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.1 g | 622% | |
| Saturated Fat | 169.1 g | 846% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1806 mg | 602% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 48.6 g | ||
| Protein | 439.9 g | 880% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 7553 mg | 161% | |
*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.
