Pulled Pork Recipe
Slow smoked, hand pulled pork served on a toasted brioche bun.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork
Buns and Toppings
Method
Pork Preparation
- 1
Prepare the Pork
Start by trimming excess fat from the pork shoulder. This will help reduce grease in your final dish.
- 2
Make the Rub
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Season the Pork
Rub the spice mix all over the pork shoulder, ensuring it is thoroughly coated.
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips (hickory or applewood work well).
- 5
Smoke the Pork
Place the pork shoulder in the smoker and let it cook for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C).
- 6
Baste with Vinegar and Water
Every hour, spritz the pork with a mixture of apple cider vinegar and water to keep it moist.
- 7
Rest the Pork
Once done, remove the pork from the smoker and let it rest for at least 30 minutes before pulling.
- 8
Shred the Pork
Use two forks or your hands to shred the pork into bite-sized pieces.
