Pulled Pork Recipe
Slow smoked pulled pork, tossed in a drizzle of sweet rib juice.
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Ingredients
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Meat
Dry Rub
Sauce
Method
Preparation
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and place it in a large bowl.
- 2
Make the Dry Rub
In a separate bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Apply the Rub
Generously rub the spice mixture all over the pork shoulder, ensuring it's well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips.
- 5
Smoke the Pork
Place the pork shoulder in the smoker and cook for approximately 8-10 hours, or until the internal temperature reaches 195°F (91°C).
- 6
Rest the Meat
Once done, remove the pork from the smoker and let it rest for at least 1 hour before pulling.
Sauce Preparation
- 7
Make the Sauce
In a saucepan, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, and hot sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 8
Simmer the Sauce
Reduce heat and let the sauce simmer for about 15-20 minutes until slightly thickened.
Serving
- 9
Pull the Pork
Using two forks or meat claws, shred the pork into bite-sized pieces.
- 10
Toss with Sauce
Drizzle the prepared sauce over the pulled pork and toss to combine.
- 11
Serve
Serve the pulled pork on buns or with sides of your choice.