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Hickory Smoked Pulled Pork Shoulder with Signature Dry Rub
Ingredients:
8-10 lb bone-in pork shoulder (Boston butt)
2 tablespoons yellow mustard
1/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup apple juice
1/4 cup apple cider vinegar
Hickory or applewood chunks/pellets
Barbecue sauce, for serving (optional)
Directions:
Trim excess fat from the pork shoulder, leaving about 1/4 inch of the fat cap.
Pat the pork dry and coat the entire surface with yellow mustard.
In a bowl, combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder, cayenne, cumin, and oregano.
Generously rub the seasoning mixture over every side of the pork shoulder.
Cover and refrigerate for at least 8 hours or overnight.
Preheat your smoker to 225°F (107°C) using hickory or applewood.
Place the pork shoulder directly on the smoker grate with the fat side facing up.
Smoke for approximately 8-10 hours, spritzing every hour after the third hour with a mixture of apple juice and apple cider vinegar.
Once the internal temperature reaches about 165°F, wrap the pork tightly in butcher paper or aluminum foil.
Return it to the smoker and continue cooking until the internal temperature reaches 203°F and the meat is probe tender.
Remove from the smoker and let the pork rest, wrapped, for at least 1 hour.
Shred the pork using two forks or meat claws, mixing the flavorful juices back into the meat before serving.
Prep Time: 20 minutes (+ Overnight Marinating) | Cooking Time: 12 hours | Total Time: Approximately 20 hours
Kcal: 495 kcal | Servings: 12 servings
Ingredients:
8-10 lb bone-in pork shoulder (Boston butt)
2 tablespoons yellow mustard
1/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup apple juice
1/4 cup apple cider vinegar
Hickory or applewood chunks/pellets
Barbecue sauce, for serving (optional)
Directions:
Trim excess fat from the pork shoulder, leaving about 1/4 inch of the fat cap.
Pat the pork dry and coat the entire surface with yellow mustard.
In a bowl, combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder, cayenne, cumin, and oregano.
Generously rub the seasoning mixture over every side of the pork shoulder.
Cover and refrigerate for at least 8 hours or overnight.
Preheat your smoker to 225°F (107°C) using hickory or applewood.
Place the pork shoulder directly on the smoker grate with the fat side facing up.
Smoke for approximately 8-10 hours, spritzing every hour after the third hour with a mixture of apple juice and apple cider vinegar.
Once the internal temperature reaches about 165°F, wrap the pork tightly in butcher paper or aluminum foil.
Return it to the smoker and continue cooking until the internal temperature reaches 203°F and the meat is probe tender.
Remove from the smoker and let the pork rest, wrapped, for at least 1 hour.
Shred the pork using two forks or meat claws, mixing the flavorful juices back into the meat before serving.
Prep Time: 20 minutes (+ Overnight Marinating) | Cooking Time: 12 hours | Total Time: Approximately 20 hours
Kcal: 495 kcal | Servings: 12 servings
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