Smoked Pulled Pork

Yields: 10-12 servings Prep Time: 30 minutes (plus overnight brine, optional) Cook Time: 6-8 hours Equipment: Smoker or pellet grill

Ingredients:

• Pork:
  • 1 (7-9 pound) bone-in pork shoulder (also called Boston butt)
• Dry Rub:
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
• Injection/Mop (Optional):
  • 1 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Instructions:

1. Optional Brine (Overnight): In a large container, dissolve 1 cup of salt in 1 gallon of water. Submerge the pork shoulder and refrigerate overnight. This enhances moisture and flavor.
2. Prepare the Smoker: Preheat your smoker or pellet grill to 225°F (107°C). Use your preferred wood chips (hickory, apple, cherry, etc.).
3. Prepare the Pork: Remove the pork from the brine (if using) and pat it dry with paper towels. Trim excess fat, leaving about 1/4 inch for flavor.
4. Apply the Rub: Generously coat the pork shoulder with the dry rub, ensuring it’s evenly distributed on all sides.
5. Smoke the Pork: Place the pork shoulder directly on the smoker grate, fat side up. Insert a meat probe if you have one. Close the lid and let it smoke undisturbed for 3-4 hours.
6. Optional Injection/Mop: After 3-4 hours, you can inject or mop the pork with the injection/mop mixture every hour or so. This adds moisture and flavor.
7. Continue Smoking: Smoke the pork until it reaches an internal temperature of 195-205°F (90-96°C). This usually takes about 6-8 hours total, depending on the size of the shoulder.
8. Rest and Pull: Once the pork reaches the desired temperature, remove it from the smoker and let it rest, loosely covered with foil, for at least 30 minutes. Then, use forks or claws to shred the pork.

Serving Suggestions:

• Serve on buns with your favorite BBQ sauce and coleslaw.
• Use it as a topping for nachos or baked potatoes.
• Add it to tacos, burritos, or quesadillas.
• Enjoy it on its own with a side of mac and cheese or baked beans.

Tips:

• Experiment with different wood chips for varying flavor profiles.
• Don’t open the smoker too often, as this will release heat and smoke.
• Use a digital meat thermometer to ensure accurate temperature readings.
• Let the pork rest for at least 30 minutes before shredding for juicier meat.

Enjoy your delicious smoked BBQ pork!