Pulled Pork Recipe

Alabama Rib Shack

1. 1

   Prepare the rub

   In a bowl, combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and dry mustard. Add liquid smoke if using and mix until evenly distributed.

2. 2

   Apply rub and rest

   Pat the pork shoulder dry with paper towels. Generously coat all surfaces with the rub, massaging into every nook. Wrap and refrigerate at least 2 hours, or overnight for deeper flavor.

3. 3

   Prepare the smoker

   Preheat your smoker to 225°F (107°C). Select hardwood such as hickory or apple, and set up for indirect cooking. If your smoker has a water pan, fill it as needed.

4. 4

   Smoke the pork

   Place the pork on the smoker, fat cap up. Smoke for 6–8 hours, or until the internal temperature reaches ~165°F. Spritz every 60–90 minutes with apple cider vinegar to keep the meat moist.

5. 5

   Wrap and finish cooking

   When the internal temperature reaches 165–170°F, wrap the pork tightly in foil with a splash of apple cider vinegar, if desired. Return to the smoker and cook until the internal temperature reaches 203–205°F and the meat is tender.

6. 6

   Rest and shred

   Remove the pork from the smoker and let it rest, wrapped, for 30–45 minutes. Then shred with two forks, pulling the meat apart and discarding large fat chunks. Mix in any collected juices.

7. 7

   Finish and serve

   Optional: toss or serve the pulled pork with 1 cup BBQ sauce to taste. Serve on buns or with classic Alabama sides such as baked beans, candied yams, potato salad, and coleslaw.