Smoked Pulled Pork Shoulder
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
8 hrs 10 mins
-
Cook Time
15 hrs
-
Resting Time
1 hr
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Total Time
1 d 10 mins
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Servings
12
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Smoked Pulled Pork Shoulder
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Smoked pulled pork is simple to make and delivers the most tender, succulent meat you have ever tasted! Use it for sliders, tacos, and more.
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Ingredients
- 10 lb pork shoulder (Boston Butt)
- 1/2 cup apple or orange juice
Sweet Pork Dry Rub
- 1/2 cup dark brown sugar
- 2 tbsp kosher salt
- 4 tsp chili seasoning
- 4 tsp garlic powder (or garlic flakes)
- 2 tsp onion powder
- 2 tsp paprika (See Note 1)
- 1 tsp black pepper
- 1 tsp cayenne pepper
Marinade Injection (Optional)
- 1 cup apple or orange juice
- 2 tbsp above Sweet Pork Dry Rub
Instructions
- In a bowl mix together the spice blend ingredients. Take 2 tablespoons out for the marinade injection (if doing). Reserve another 1/2 cup for later use after pork is pulled. Remaining dry rub is for Step 3.
- Using paper towels, dry off the pork shoulder. Trim fat cap on pork shoulder down to 1/4-inch thickness, and trim away any visible purple or red spots (those are glands and they will have an undesirable, chewy texture).
- Rub spice blend on all sides of the pork shoulder. Wrap the pork in plastic wrap, or in a covered container, and refrigerate for at least 8 hours.
- An hour before smoking, unwrap the pork shoulder and let it come to room temperature. Mix together the marinade injection mixture (if doing). Inject pork all over with the marinade (optional).
- Preheat smoker to 225°F. Prep your wood chips or pellets as per manufacturer's instructions.
- Place the unwrapped meat directly on the clean grill rack of the smoker.
- After 4 hours, spritz all sides of pork with apple juice. Continue cooking, spritzing the meat every 30 minutes, until the pork internal temp reaches 165°F.
- Remove meat from smoker and wrap in butcher paper or a double layer of aluminum foil. Place back in smoker and continue smoking it wrapped until it reaches an internal temp of 190°F (for slicing) or 205°F (for pulling).
- After meat reaches desired internal temperature, transfer wrapped meat from smoker to an EMPTY cooler (lined with a towel to assist with lifting it out) Allow wrapped meat to rest for 1 hour, covered.
- Lift from cooler, remove paper or foil wrap and discard. Place smoked pork shoulder carefully on a baking sheet or tray. Remove pork bone and discard. The meat should fall apart easily. Use gloves or BBQ claws to pull and shred the pork.
- Sprinkle liberally with remaining 1/2 cup sweet pork dry rub spices (to your liking). Feel free to add more apple juice or your favorite BBQ sauce.
Notes
- General Rule
- Smoke 90 minutes per pound. After it's reached an internal temperature of 205°F remove from smoker. Set it, still wrapped, in a cooler to rest for 1 additional hour covered, before pulling the pork.
- Substitute with Smoked Paprika for a more smokey flavor.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
14g
(5%)
Protein
55g
(110%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
185mg
(62%)
Sodium
1028mg
(43%)
Potassium
1025mg
(29%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
640IU
(13%)
Vitamin C
2.6mg
(3%)
Calcium
54mg
(5%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 55g | 110% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 185mg | 62% |
| Sodium | 1028mg | 43% |
| Potassium | 1025mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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