Pulled Pork, Smoked Ham Or Turkey Recipe
Make Pulled Pork, Smoked Ham Or Turkey Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Meats
Dry Rub
Liquid Marinade
Optional Toppings
Method
Preparation
- 1
Prepare the Dry Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well to create an even dry rub.
- 2
Season the Meat
Rub the dry mixture generously over the pork shoulder, ham, or turkey to ensure it is well coated. Allow the meat to sit at room temperature for about 30 minutes.
Cooking
- 3
- 4
Mix the Liquid Marinade
In a separate bowl, combine apple cider vinegar, Worcestershire sauce, mustard, and water. Stir well.
- 5
Place the Meat in the Smoker
Place the seasoned meat in the smoker and pour the liquid marinade over it to keep it moist during the cooking process.
- 6
Smoke the Meat
Smoke the meat for approximately 6-8 hours, or until it reaches an internal temperature of 195°F (90°C) for pork and turkey or 165°F (74°C) for ham.
- 7
Rest the Meat
Once cooked, remove the meat from the smoker and let it rest for at least 30 minutes before shredding or slicing.