This recipe for smoked pulled pork is easy to make at home but tastes like it was made in your favorite barbecue restaurant.
This smoked pulled pork recipe is a true crowd-pleaser, and it's fantastic for anyone looking to recreate the mouthwatering flavors of their favorite barbecue joint at home. The secret to its succulence lies in the apple cider brine, which not only infuses the meat with flavor but also ensures it stays incredibly tender throughout the smoking process. The carefully crafted rub, with its blend of sweet and savory spices, adds the perfect balance of flavors to the pork. Smoking it with hickory chips and onion further enhances the taste, making each bite a smoky and savory delight. Whether you're serving it as the star of the meal or in sandwiches, this pulled pork is sure to be a hit!
Smoked Pulled Pork Ingredients
Here are the ingredients required for the highly-rated recipe of smoked pulled pork:
- Pork shoulder: Pork shoulder is perfect for pulled pork because it is inexpensive, forgiving to work with, and tends to have a lot of marbling, resulting in tender meat. An 8-pound pork shoulder roast should yield approximately 20 servings.
- Apple cider: Using a simple apple cider brine is a great way to guarantee a succulent and flavorful pulled pork. The brine will help to tenderize the meat, resulting in a juicy and irresistible dish.
- Sugar: For the rub, it’s recommended to use a mixture of both white and brown sugars.
- Seasonings: The rub is a blend of sweet and savory spices including kosher salt, paprika, onion powder, black pepper, and garlic powder.
- Hickory chips: To prepare your smoker, you will require three cups of hickory chips that have been soaked beforehand.
- Onion: Smoking pork with an onion can enhance its flavor and provide a bolder taste.
How to Cook Pulled Pork In a Smoker
You’ll find the full recipe below, but here’s a brief overview of what to expect when making pulled pork in a smoker:
- Brine the pork shoulder.
- Pour the brine into the water pan of the preheated smoker along with the wood chips.
- Add the onion and ¼ cup of the rub.
- Season the pork with the remaining rub.
- Smoke the pork until tender.
- Let cool before shredding.
What to Serve With Smoked Pulled Pork
Explore our collection of Best Barbecue Side Dishes for delicious serving inspiration. Here are a few of the recipes you’ll find:
- Baked Beans from Scratch
- Simple Macaroni and Cheese
- Traditional Creamy Coleslaw
How to Store Smoked Pulled Pork
After smoking, store the pulled pork in an airtight container in the refrigerator for up to four days or freeze it for up to six months once it has completely cooled.
1 To prepare pork shoulder, place it in a large pot and add sufficient apple cider to cover it completely. In a separate bowl, combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder. Take 1/4 cup of the sugar rub and mix it into the cider. Reserve the remaining rub for later use. Cover the pot and refrigerate for 12 hours.
2 Preheat the smoker to 210°F (99°C) and add enough wood chips.
3 Pour the cider brine into the water pan of the smoker. Then, add the onion and 1/4 cup more of the sugar rub.
4 Spread the remaining sugar rub all over the pork shoulder and then transfer it to the center of the smoker.
5 Smoke the pork until it is very tender or reaches an internal temperature of 200°F (95°C). This should take approximately 8 hours. Monitor the hickory chips and liquid, adding more as needed.
6 Transfer the pork to a large platter and let it cool for 30 minutes before shredding it with forks.
Calories: 442
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When it comes to smoking pulled pork, patience is key. Low and slow is the name of the game. Smoking at a lower temperature for an extended period allows the meat to absorb the smoky flavor and become incredibly tender. Aim for a smoker temperature of around 225°F to 250°F (107°C to 121°C) and plan for approximately 1.5 to 2 hours of smoking time per pound of pork shoulder. Additionally, using a water pan in your smoker can help maintain a consistent temperature and add moisture to the cooking environment, which is essential for producing juicy pulled pork. So, be patient, maintain your smoker temperature, and get ready to enjoy some mouthwatering pulled pork!
