Hickory-smoked Pulled Pork Recipe
Dry-rubbed, slow-smoked for 12 hours, lightly tossed with Carolina BBQ sauce
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Ingredients
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Pulled Pork
Method
Preparation and Cooking
- 1
Prepare the Dry Rub
In a bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
- 2
Rub the Pork
Pat the pork shoulder dry with paper towels. Generously apply the dry rub all over the pork, ensuring it is well coated. Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
- 3
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes. After soaking, drain and prepare your smoker according to the manufacturer’s instructions.
- 4
Smoke the Pork
Place the pork shoulder in the smoker and add the hickory wood chips. Smoke at a consistent temperature of 225°F (107°C) for about 12 hours, or until the internal temperature reaches 195°F (90°C).
- 5
- 6
Toss with BBQ Sauce
Toss the shredded pork with the Carolina BBQ sauce until well coated. Serve hot.
