why make this recipe
Smoked pulled pork is a classic dish that brings friends and family together. It is flavorful, tender, and perfect for gatherings or cozy dinners. The slow smoking process infuses the pork with a rich smoky flavor, while the spices create a delicious crust. This recipe is straightforward and rewarding. Once you try it, you will see why smoked pulled pork is a favorite for many BBQ lovers.
how to make Smoked Pulled Pork
Ingredients :
- 4-5 pounds pork shoulder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1 cup chicken broth
- BBQ sauce (optional, for serving)
Directions :
- Preheat your smoker to 225°F (107°C).
- In a bowl, mix together paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper.
- Rub the spice mixture all over the pork shoulder.
- Place the pork in the smoker and smoke for about 1.5 hours per pound, until the internal temperature reaches 195°F (90°C).
- In a separate pot, combine apple cider vinegar and chicken broth. Spritz the pork every hour with the vinegar mixture.
- Once cooked, remove the pork from the smoker and let it rest for 30 minutes.
- Shred the pork with two forks and serve with BBQ sauce, if desired.
how to serve Smoked Pulled Pork
Smoked pulled pork is best served warm. You can serve it on a sandwich with coleslaw for a classic BBQ experience or alongside baked beans and cornbread for a hearty meal. Don’t forget the BBQ sauce on the side for those who like a little extra flavor!
how to store Smoked Pulled Pork
To store leftover pulled pork, let it cool completely. Then, place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can also freeze it for up to 3 months. When ready to eat, just thaw in the refrigerator and reheat in the oven or microwave.
tips to make Smoked Pulled Pork
- Choose a good quality pork shoulder for the best flavor.
- Don’t rush the smoking process; low and slow is the key to tender meat.
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Experiment with different spices in your rub to find your favorite flavor combination.
variation
You can experiment with the flavors by using different wood chips for smoking. Try hickory, apple, or cherry wood for varied smoky tastes. Additionally, you can add different seasonings to the rub to change things up.
FAQs
What is the best wood to use for smoking pulled pork?
Hickory and apple wood are popular choices. Hickory gives a stronger flavor, while apple wood is milder and sweeter.
Can I cook pulled pork in the oven instead of a smoker?
Yes, you can! Cook it in a slow oven at 225°F (107°C) in a covered roasting pan. It will still be delicious!
How do I know when pulled pork is done?
The best way to know is to use a meat thermometer. Pulled pork is done when it reaches an internal temperature of 195°F (90°C).
Smoked Pulled Pork
Flavorful and tender smoked pulled pork that brings friends and family together, perfect for gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Paleo
Ingredients
- 4–5 pounds pork shoulder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1 cup chicken broth
- BBQ sauce (optional, for serving)
Instructions
- Preheat your smoker to 225°F (107°C).
- Mix together paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper.
- Rub the spice mixture all over the pork shoulder.
- Place the pork in the smoker and smoke for about 1.5 hours per pound, until the internal temperature reaches 195°F (90°C).
- Combine apple cider vinegar and chicken broth in a separate pot. Spritz the pork every hour with the vinegar mixture.
- Remove the pork from the smoker and let it rest for 30 minutes.
- Shred the pork with two forks and serve with BBQ sauce, if desired.
Notes
Choose a good quality pork shoulder for the best flavor. Don’t rush the smoking process; low and slow is the key to tender meat.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
