Succulent BBQ Pork
Get ready to fire up the grill for this mouthwatering Succulent BBQ Pork recipe, a show-stopping dish perfect for any backyard barbecue or family gathering. Featuring a tender, slow-cooked pork shoulder seasoned with a bold rub of paprika, brown sugar, garlic, and cayenne, this recipe delivers smoky, savory, and slightly sweet flavors with every bite. Hickory wood chips infuse the meat with an irresistible depth of smokiness as it cooks low and slow, while periodic apple cider vinegar spritzes ensure the pork stays juicy and moist. Shred the pork to perfection, toss it in your favorite tangy BBQ sauce, and serve it piled high on buns, plated with classic sides, or tucked into tacos for a Southern-inspired feast. With just 20 minutes of prep and a bit of patience, you’re rewarded with fall-off-the-bone BBQ goodness that’s sure to impress. Perfect for BBQ lovers, smoked meat enthusiasts, and those looking for a crowd-pleasing recipe!
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Recipe Information
Ingredients
- 4 lbs pork shoulder (Boston butt)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp brown sugar
- 0.5 tsp cayenne pepper
- 0.25 cup apple cider vinegar
- 2 cups hickory wood chips
- 1.5 cups BBQ sauce
Instructions
Start by preparing the pork shoulder. Pat it dry with paper towels to remove any excess moisture.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
Rub the pork shoulder with olive oil, ensuring even coverage on all sides.
Generously apply the prepared spice mixture onto the pork, massaging it into the meat for maximum flavor infusion.
Cover the meat with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours, preferably overnight to deepen the flavors.
Soak hickory wood chips in water for at least 30 minutes before cooking. This helps produce a consistent smoke.
Preheat your barbeque grill to 250°F (120°C) for indirect smoking. Make sure there is a section with no direct heat.
Place the soaked wood chips in the smoker box of your grill, or directly onto the coals if using a charcoal grill.
Place the marinated pork shoulder on the grill over indirect heat. Position it away from direct flames to avoid charring.
Close the grill lid and let the pork cook for 4 to 6 hours, or until the internal temperature reaches 195°F (90°C). This ensures the meat is tender and easily pulls apart.
Every hour, spritz the pork with a mixture of apple cider vinegar and water to keep it moist.
Once cooked, remove the pork from the grill and let it rest for 20 minutes to allow the juices to redistribute.
Using two forks, shred the pork into pieces and discard any large pieces of fat.
Toss the shredded pork with your favorite BBQ sauce, ensuring every piece is well coated.
Serve the succulent BBQ pork on hamburger buns, as a plate with sides, or even in tacos for a delicious meal!
Nutrition Facts
Calories |
4883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.3 g | 450% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 115.2 g | ||
| Protein | 303.0 g | 606% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5753 mg | 122% | |
*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.
