Recipe by bobthecook1
"This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce."
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1 (8 pound) pork shoulder roast
pork shoulder roast
apple cider, or as needed
light brown sugar
freshly ground black pepper
3 cups hickory chips, or more as needed, soaked in water
Tried this recipe tonight after marinating overnight. Simple, worked well, very tasty and was told the taste was restaurant quality. When making the sandwich, just placed the pork in a roll, covered in BBQ sauce and instead of tomatoes or lettuce (which you wouldn't normally use), garnished with coleslaw on top. Excellent. I can't wait to make it again. Thanks Bob for sharing!
Amazing flavor, everyone loved it. We ate this on buns with a homemade whiskey BBQ sauce. We used Jack Daniels brand chips (just for the heck of it, definitely didn't harm it any.) My only regret - we don't have any left!
Great Rub. I am going to try it on chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Bob's Pulled Pork on a Smoker
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 289
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