Recipe Details
Recipe provided by AllRecipes.com
Bob's Pulled Pork on a Smoker
This smoked pulled pork recipe uses pork shoulder marinated in cider brine that's rubbed with barbecue spices, then hickory-smoked until fork tender.
Makes:20 servings
Ingredients
- 1 (8 pound) pork shoulder roast
- 1 quart apple cider, or as needed
- 5 tablespoons white sugar
- 5 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 3 cups hickory chips, or more as needed, soaked in water
- 1 onion, chopped
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Directions
Prep:10 mCook:480 mReady:20 h 40 m
- 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 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours.
- Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
- Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
- Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
- Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
- Transfer pork to a large platter and cool for 30 minutes before shredding with forks.