Smoked Pulled Pork
- Posted By:
- Vieri Tenuta
This smoked pulled pork is pork shoulder coated in a homemade spice rub, then smoked until tender. Serve your pulled pork butt as-is, or pile it into a roll to make pulled pork sandwiches! You can follow the same temperatures for an oven, just ensure the meat is in a pan to prevent drippings.
Cook Time
8 Hours
Prep Time
20 Minutes
Total Time
8hr 20min
Serves
8
Ingredients
Steps
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Step 1:Preheat an electric smoker to 235 degrees F. Load the smoker with apple wood, cherry wood or hickory chips. If you are using an oven, do not use wood chips.
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Step #2:Evenly apply a thin layer of yellow mustard to the pork. Mix all spices then sprinkle the rub all over the meat.
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Step #3:Place the roast in a disposable foil pan or directly on the smoker rack. In an oven, place in a disposable foil pan only.
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Step #4:Cook for 2 hours. After 2 hours, use a spray bottle to spray the apple juice over the pork once per hour.
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Step #5:At the 4 hour mark, check the temperature of the meat. When the internal temperature is at 160 degrees F, brush with remaining apple juice or any drippings that have accumulated if you’re cooking your meat in a pan. It can take around 5 hours to reach this temperature.
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Step #6:Wrap the meat in peach butcher paper or foil. Increase the smoker temperature to 250 degrees F.
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Step #7:Cook the meat for another 3-4 hours or until the internal temperature registers at least 195 degrees F. Cook the meat to 205 degrees F if you prefer softer pulled pork.
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Step #8:Remove the meat from the smoker or oven and let stand wrapped for 10 minutes and unwrapped for 5 minutes.
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Step #9:Shred the meat. Pan drippings can be used to make sauce. Serve.