Smoked Pulled Pork Recipe
A juicy and flavorful smoked pulled pork recipe that will have your taste buds in awe.
meta description: Learn how to make mouthwatering smoked pulled pork that's tender, juicy, and bursting with flavor. Perfect for BBQ lovers!
Smoked pulled pork is a classic dish that is beloved by BBQ enthusiasts all over the world. The slow smoking process infuses the meat with a smoky and delicious flavor, while leaving it incredibly tender and juicy. Whether you're hosting a backyard barbecue or simply want to satisfy your carnivorous cravings, this smoked pulled pork recipe is sure to impress your taste buds.
Ingredients:
8-10 pound pork shoulder (also known as pork butt)
¼ cup brown sugar
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
1 cup apple juice
Instructions:
Preparing the Pork:
Start by preheating your smoker to 225°F. You can use wood chips or chunks of your choice for smoking; applewood and hickory are popular choices for pork.
Meanwhile, mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper (if desired) to create a dry rub.
Take the pork shoulder and trim off any excess fat. Pat it dry with paper towels to ensure the rub adheres properly.
Generously apply the dry rub all over the pork, making sure to cover every inch. Press the rub into the meat to help it stick.
Smoking the Pork:
Once your smoker has reached the desired temperature, place the pork shoulder directly on the smoker grates. Close the lid and let the magic happen.
Maintain a consistent temperature of 225°F throughout the cooking process. Cooking time can vary depending on the size of your pork shoulder, but it typically takes around 1.5 hours per pound.
After about 3 hours, spritz the pork shoulder with apple juice to keep it moist and add a touch of sweetness to the bark. Repeat this process every hour or so.
Continue smoking until the internal temperature of the pork shoulder reaches 195-203°F. At this point, the meat should be incredibly tender and easily pull apart.
Pulling and Serving:
Remove the pork shoulder from the smoker and let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat.
Using a pair of forks or meat claws, shred the pork shoulder into small, bite-sized pieces. Discard any excess fat or unwanted pieces.
Serve the smoked pulled pork on soft buns or alongside your favorite sides. You can drizzle some BBQ sauce over the meat or serve it on the side for dipping.
Enjoy the mouthwatering result of your hard work – tender, juicy, and smoky pulled pork that will have your guests asking for seconds and thirds. Whether you're hosting a summer get-together or simply want to indulge in some comfort food, this smoked pulled pork recipe is sure to impress.
Remember to get a large pork shoulder to account for shrinkage during smoking, and make sure to monitor your smoker temperature closely for the best results. So fire up that smoker and get ready to enjoy some delicious smoked pulled pork!
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