Pulled Pork Recipe
Tender pulled pork, smoked for hours.
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Ingredients
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Pork and Marinade
Serving
Method
Marinating the Pork
- 1
Prepare the Marinade
In a bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub.
- 2
Apply the Marinade
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated. Wrap the pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cooking the Pork
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips of your choice for smoking, such as hickory or applewood.
- 4
Smoke the Pork
Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes. Place the pork shoulder in the smoker and smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 5
Spritz the Pork
Every hour, spritz the pork with a mixture of apple cider vinegar and water to keep it moist.
- 6
Rest the Pork
Once the pork is done, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before shredding.
Serving the Pulled Pork
- 7
Shred the Pork
Using two forks, shred the pork into bite-sized pieces.
- 8
Assemble the Sandwiches
Place a generous portion of pulled pork on the bottom half of each burger bun. Top with coleslaw and drizzle with BBQ sauce. Place the top half of the bun on to finish.
- 9
Serve
Serve the pulled pork sandwiches hot and enjoy!