Juicy Smoked Pulled Pork
Ingredients
4 Pound Pork Shoulder (also known as pork butt)
Wood Chips for Smoking (I used cherry this time)
BBQ Sauce of Choice (optional)
Brine:
1/4 Cup Kosher Salt
1 Teaspoon Black Pepper (ground)
1/4 Cup Brown Sugar
2 Tablespoons Worcestershire Sauce
2 Cloves Fresh Garlic
2 Teaspoons Garlic Powder
3/4 Cup Yellow Onion (chopped)
2 Tablespoons Lemon Juice (about 1/2 of a lemon)
1/4 Cup Apple Cider Vinegar
Enough water to cover it all
Rub:
2 1/4 Teaspoons Cumin
2 1/4 Teaspoons Garlic Powder
2 1/2 Teaspoons Oregano
2 1/2 Teaspoons Cayenne Pepper
1 Teaspoon Salt
1 Teaspoon Black Pepper
Preparation
1
Mix all brine ingredients (except for water) in a large bowl or pot that will hold all ingredients. Cover with water, stir it up a bit, seal the pot or bowl and refrigerate over night (or 6-8 hours).
2
Bring pork shoulder up to room temperature (optional). Pat the pork shoulder dry. Combine all rub ingredients, and rub all over pork shoulder.
3
Preheat smoker to 250°F.
4
Soak would chips for 1/2 - 1 hour.
5
Place pork fat side up on rack in smoker, place temperature probe in pork (if you have one) and close the door.
6
Add wood chips when you don’t see anymore smoke coming out of the smoker. A small amount goes a long way. Smoke until internal temperature reaches 195°F.
7
Remove from smoker and let rest until cool enough to handle, then start pulling it apart with two forks. Another option is to just slice and chop it up.
8
Place all this in a oven safe pan, add your favorite BBQ sauce, pork jello, chicken stock and/or water, cover and heat in the oven at 250°F for 30 minutes to 1 hour.
9
Now eat it as is, make a sandwich, a street taco, enchiladas or whatever else you can dream up.
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About
This smoky juicy pulled pork in all its glory is great for big or small gatherings. Use it to make our smoky pulled pork street tacos, pork enchiladas, or a pulled pork sandwich.
Other Names:
Smoked Pork Shoulder
Yield:
7 Cups
Added:
Tuesday, September 18, 2018 - 1:21pm
