Smoked Pulled Pork Recipes

SMOKED PULLED PORK

Steps:

• Soak your hickory chips overnight.
• Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
• Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
• Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
• Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
• Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• Toss the meat with a vinegar hot sauce. (Optional).
• Serve with barbecue sauce on a hamburger bun.

NO-FAIL SMOKED PULLED PORK RECIPE

Steps:

• Rub the pork shoulder down with olive oil and half of your preferred seasoning blend.
• Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into your smoker at regular enough intervals to give it a nice smoke. The wood used is your choice.
• Be sure to keep some moisture in your smoker pan. Beer is good, as is apple cider vinegar, but even water will work.
• After 4 hours, transfer the pork shoulder to a large pot or slow cooker. Add 1 bottle of flavorful beer (I typically use a wheat beer or an IPA that I enjoy drinking) or chicken stock, along with the extra seasonings.
• Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks.

BOB'S PULLED PORK ON A SMOKER

Steps:

• 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 about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

THE BEST SMOKED PORK SHOULDER

Steps:

• In container large enough to fit the pork shoulder covered with the brine, combine the hot water, salt, brown sugar, and peppercorn.
• Stir the ingredients until completely dissolved.
• Add the cold apple cider, cold water, Worcestershire sauce, and apple cider vinegar. Stir until combined.
• Let sit at room temperature and trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.
• Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork.
• Place the pork in the brine, cover, and refrigerate for 24 hours.
• Remove the pork from the brine.
• Discard the brine and rinse the pork all over with cool water. Pat dry.
• Place the pork shoulder on a large baking sheet and pat dry with paper towel.
• Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.
• Place the pork on the baking sheet in the refrigerator and let chill for at least 2 hours or up to 24 hours (I prefer 24 hours).
• Prepare your smoker to a low heat setting.
• On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, or a blend of pellets for our wood.
• Transfer the pork to the smoker.
• Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.
• Smoke on 150-160 degrees F for 4 hours.
• After 4 hours, Increase the temperature to 275 degrees F and continue to cook until the the meat thermometer registers 210-215 degrees F. Approximately 6-8 hours.
• When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet.
• Power down the smoker according to manufacturer instructions.
• Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.
• Shred with two large forks or a pair of shredder claws.