Description
Tender, smoky pulled pork perfect for sandwiches.
Ingredients
Scale
- 1 picnic pork shoulder (about 8–10 lbs)
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1/4 cup salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup your favorite BBQ sauce (for serving)
- Hamburger buns (for serving)
Instructions
- Trim excess fat from the pork shoulder.
- Mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) in a bowl to create the rub.
- Generously apply the rub all over the pork shoulder, pressing it into the meat.
- Preheat your smoker to 225°F (107°C).
- Place the pork shoulder in the smoker.
- Smoke for 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the bone pulls out easily.
- Mix apple cider vinegar and water in a spray bottle. Spritz the pork every hour during the smoking process to keep it moist.
- Once the pork is done, remove it from the smoker and wrap it tightly in foil. Let it rest for at least 1 hour.
- Shred the pork using forks, discarding any large pieces of fat or bone.
- Serve the pulled pork on hamburger buns with your favorite BBQ sauce.
Notes
- The cooking time can vary depending on your smoker and the size of the pork shoulder. Cook until it reaches the desired internal temperature and is probe tender.
- Resting the pork is crucial for juicy results.
- Leftover pulled pork can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup cooked pork
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pulled pork, smoked pork, pork shoulder, BBQ, sandwiches, slow cooked