Slow Smoked Bbq Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Trim excess fat from the pork shoulder and rub the BBQ rub all over the meat, ensuring it is well coated. Let it marinate for at least 1 hour or overnight in the fridge for best results.

2. 2

   Soak Wood Chips

   Soak the smoked wood chips in water for at least 30 minutes before using to ensure they smolder and create smoke instead of burning up quickly.

3. 3

   Prepare the Smoker

   Preheat your smoker to 225°F (107°C). Once at temperature, add the soaked wood chips to the smoker box or directly on the coals.

4. 4

   Smoke the Pork

   Place the pork shoulder in the smoker and close the lid. Smoke for approximately 8-10 hours, or until the internal temperature reaches 195-205°F (90-96°C) for tender meat. Every hour, spritz the meat with a mixture of apple cider vinegar and apple juice to keep it moist.

5. 5

   Rest and Serve

   Once done, remove the pork shoulder from the smoker and let it rest for at least 30 minutes. Shred the meat using forks and serve with your favorite BBQ sauce.