Smoked Pulled Pork Shoulder
User Reviews
5
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Prep Time
8 hrs 10 mins
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Cook Time
15 hrs
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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
Description
The recipe begins with a flavorful dry rub comprised of dark brown sugar, kosher salt, chili seasoning, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. After trimming the pork shoulder to remove excess fat and glands, the rub is applied evenly over the meat. The pork is refrigerated to marinate for at least eight hours to allow the flavors to penetrate. Optionally, some of the marinade mixture can be injected into the pork to enhance moisture and flavor internally.
The pork is then smoked at a steady low temperature of 225°F using wood chips or pellets, which imparts a smoky aroma and helps break down connective tissue over time. After about 4 hours, the pork is periodically spritzed to maintain moisture, and cooked until the internal temperature reaches around 205°F. Resting the meat wrapped in a cooler allows the juices to redistribute before pulling it apart into tender strands.
This smoky pulled pork is suitable for sandwiches, tacos, or as a main dish with sides. The balanced rub and long cooking create sweet, savory, mildly spicy, and smoky layers of flavor. Substituting smoked paprika in the rub can add extra smokiness if desired.
Ingredients
- 10 lb pork shoulder (Boston Butt)
- 1/2 cup apple juice 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 juice or orange juice
- 2 tbsp sweet pork dry rub above
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
- Smoke the pork shoulder for about 90 minutes per pound to reach ideal tenderness and flavor.
- Remove the pork when it hits an internal temperature of 205°F, then rest it wrapped in a cooler for one hour before pulling.
- Trim the fat cap down to 1/4 inch and remove any purple or red glands to avoid chewy texture.
- Smoked paprika can be used instead of regular paprika for a stronger smoky flavor in the dry rub.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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