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
apple cider, or as needed
light brown sugar
freshly ground black pepper
3 cups hickory chips, or more as needed, soaked in water
I didn't use this for pulled pork, however I did use it on ribs and then again on chicken leg quarters. This has been the best recipe that I have found for smoking. The extra rub after the brining gives it a wonderfully sweet and slightly spicy flavor. The chicken skin came out smelling and tasting like bacon. The flavor worked it's way into the meat on the ribs and the chicken. Thank you for sharing this recipe.
Only reason I didn't like it is I had a 6.5 pound pork shoulder in my smoker for 10 hours at 210 - 220 degrees and it was definitely not done. Probably needs to smoke at 250 degrees for that amount of time...
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.
This pork turned out amazing! I followed the recipe exactly but for some reason it wasn't done cooking after about 8 1/2 hours. I moved the pork to my slow cooker, added a can of beer, and set it on low and finished cooking it overnight. It had the perfect amount of smoke flavor with the added tenderness of cooking it in the slow cooker. It was a huge hit with my family and will be making this one many more times!
I have used this recipe twice and loved it! It honestly was the best pulled pork that I have ever had...our dinner guests agreed! The second time I made it, I completely covered the pork with yellow mustard prior to adding the dry rub...this created a wonderful thick bark. Every hour, I used a spray mop mixture of oil and apple cider vinegar (50/50). I also used apple wood chips in the smoker...yum! I promise that you will be thrilled with the results!
I mixed all ingredients for rub and Apple cider in stew pot. Warmed until sugars & Salt melted, cooled this mixture completely. Poured this over the pork Butt in a very large zip lock bag to brine for 48 hours. Took out of bag washed, dried and placed in oven for 6 hours at 225, then took to the grill for a 4 hour open pan smoke. This meat fell apart and was SO moist. My friends loved it! Great mix of ingredients for a delicious flavor.
Used this rub with a 3 lb pork loin in an electric smoker. Best pork loin I've ever had. The apple juice/rub marinated (overnight) seems to have added a subtle sweetness to the meat. That coupled with the sweet and spiciness of the rub makes it almost addictive.
* Rub - added about a teaspoon of chili powder for some spiciness
* 3 lb pork loin marinated in 1 gallon zip-lock bag containing apple juice and 1/4 cup of the rub.
* Cooked in electric smoker at about 250-275F for roughly 3 hours (to target internal temp of 145F)
* Wrap in heavy duty aluminum foil, continue cooking for roughly 2.5 hours (to target internal temp of 180F)
VERY tender (but doesn't fall apart). Excellent.
* 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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