Smoked Pulled Pork Plate Recipe

Name: Front Range Barbeques Smoked Pulled Pork Plate Recipe
Cook time: 10 h
Total time: 10 h
Yield: 8 servings
Cuisine: Southern Cuisine
Ingredients: 4 lbs Pork shoulder roast; 1 cup Brown sugar; 2 tbsp Paprika; 1 tbsp Salt; 1 tbsp Black pepper; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Cayenne pepper; 1 cup Apple cider vinegar; 2 cups Wood chips (hickory or applewood)

Inspired by Front Range Barbeque

Time10h

Serves8

Hardwood-smoked pulled pork, dry rubbed & hand pulled to order.

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Ingredients

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Pulled Pork

4 lbs Pork shoulder roast

1 cup Brown sugar

2 tbsp Watkins paprika

1 tbsp Celtic sea salt

1 tbsp black pepper

1 tbsp Watkins garlic powder

1 tbsp Onion powder

1 tsp Cayenne pepper

1 cup Apple cider vinegar

2 cups Wood chips (hickory or applewood)

Method

Cooking Instructions

Preparing the Rub

In a mixing bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well to create the dry rub.

Applying the Rub

Pat the pork shoulder dry with paper towels. Generously apply the dry rub all over the pork, ensuring it's well coated. Let it sit for at least 1 hour or preferably overnight in the refrigerator.

Preparing the Smoker

Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Once preheated, add the soaked wood chips to the smoker box.

Smoking the Pork

Place the pork shoulder on the smoker grate. Smoke for about 8 to 10 hours, or until the internal temperature reaches 195°F (90°C). Keep the smoker temperature steady and replenish wood chips as needed.

Resting and Pulling the Pork

Once the pork is done, remove it from the smoker and let it rest for at least 30 minutes. After resting, use two forks or your hands to pull the pork apart into shreds.

Serving

Serve the smoked pulled pork on a plate, optionally with apple cider vinegar on the side for drizzling.