Cherry Wood-smoked Pulled Pork Recipe
Make Cherry Wood-smoked Pulled Pork Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Brine
Dry Rub
Basting & Finish
Serving (Optional)
Method
Pork & Brine
- 1
Prepare the brine
In a large pot, combine 2 liters water, 1 cup kosher salt, 1 cup brown sugar, bay leaves, peppercorns, and smashed garlic. Bring to a simmer just to dissolve salt and sugar, then remove from heat. Add 4 cups ice to cool the brine quickly until lukewarm/cold (under 40°F / 4°C).
- 2
Brine the pork
Place the 5 lb pork shoulder in a large nonreactive container or brining bag. Pour the cooled brine over the pork, ensuring it is fully submerged (add more chilled water if needed). Refrigerate for 8–12 hours (overnight).
- 3
Dry and rest
After brining, remove pork from brine, discard brine, and pat pork thoroughly dry with paper towels. Let sit uncovered in the refrigerator for 1–2 hours if time allows to further dry the surface (this helps bark formation). Bring pork to near room temperature for 30–45 minutes before applying rub.
Dry Rub
- 4
Mix rub
In a small bowl, whisk together 3 tbs paprika, 2 tbs brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper and 1 tsp ground mustard until even.
- 5
Bind and coat
Lightly brush the pork shoulder all over with 2 tbs yellow mustard as a binder. Generously and evenly apply the dry rub, massaging it into the meat and into any crevices. Make sure top, bottom, and sides are coated. Let the rubbed pork rest 30 minutes to absorb flavors (or refrigerate up to 2 hours).
Smoking with Cherry Wood
- 6
Prepare smoker
Preheat your offset smoker, pellet smoker, or charcoal grill set up for indirect low heat to a stable 225°F (107°C). Add 2 cups soaked cherry wood chips (drained) to the charcoal or smoker box; if using a pellet smoker, use cherry pellets instead and set hopper accordingly.
- 7
Place pork on smoker
Position the pork shoulder fat side up on the grate away from direct heat, bone-in side down if applicable. Insert a leave-in probe thermometer into the thickest part of the shoulder without touching bone.
- 8
Smoke low and slow
Smoke the pork at 225°F (107°C) until the internal temperature reaches about 165°F (74°C). This typically takes 4–6 hours for a 5 lb shoulder, but monitor temperature rather than time. Replenish wood/chunks as needed to maintain a steady cherry smoke for the first 4–6 hours to impart the cherry flavor.
- 9
Baste during smoke
Combine 1 cup apple cider vinegar and 1 cup apple juice in a spray bottle or small bowl. Every 60–90 minutes during the smoking phase (before stall), spritz or brush the pork lightly with the apple mixture to keep the surface moist and enhance flavor. Do not drench—the goal is light, even moisture.
Wrapping & Finish
- 10
Wrap (Texas crutch)
When the pork reaches approximately 165°F (74°C) and the bark is set, remove it from the smoker and tightly wrap it in two layers of heavy-duty aluminum foil or butcher paper. Add 2 tbs unsalted butter inside the foil/paper to keep meat moist. Return the wrapped pork to the smoker.
- 11
Finish cooking
Continue cooking the wrapped pork at 225°F (107°C) until the internal temperature registers 200–205°F (93–96°C) and the probe slides in like softened butter—this usually takes an additional 2–4 hours depending on size. Total cook time for a 5 lb shoulder will generally be 8–10 hours.
- 12
Rest the meat
Remove the wrapped pork and let it rest undisturbed for at least 1 hour in a cooler or insulated container (no ice) to allow juices to redistribute. Keep it wrapped during the rest.
Pulling & Serving
- 13
Unwrap and drain
Carefully unwrap the pork over a tray to catch accumulated juices. Reserve the juices (au jus) and discard any excess fat if desired.
- 14
Shred the pork
Using two forks, meat claws, or gloved hands, shred the pork into bite-sized pieces, removing any large chunks of fat and bone. Mix in a few tablespoons of the reserved juices to moisten the meat to your liking. Taste and adjust seasoning with salt and pepper if needed.
- 15
Finish with butter (optional)
If desired, melt remaining reserved juices with 2 tbs unsalted butter and toss with the shredded pork for extra silkiness and flavor.
- 16
Assemble sandwiches
Lightly toast 8 buns if desired. Pile pulled pork onto buns, top with coleslaw, pickles, and barbecue sauce to taste. Serve remaining sauce and juices on the side.