Pulled Pork Plate Recipe
Fresh pork shoulder roast, coated in custom pork rub, slow smoked for 12 hours over hardwood oak and cherry woods until it falls apart.
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Ingredients
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Pulled Pork
Method
Cooking Instructions
Prepare the Pork Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well.
Rub the Pork
Pat the pork shoulder roast dry with paper towels. Generously coat the pork with the spice rub, ensuring all sides are covered. Let it sit at room temperature for about 30 minutes.
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and add the soaked wood chips.
Smoke the Pork
Place the pork shoulder in the smoker and add the apple cider vinegar to a spray bottle. Smoke the pork for about 12 hours, spritzing with apple cider vinegar every hour to keep it moist.
Check for Doneness
The pork is done when it reaches an internal temperature of 195°F (90°C) and can be easily pulled apart with forks.
Serve
Serve the pulled pork on a plate, optionally with your favorite barbecue sauce and sides.