Pulled Pork (family Tasting) Recipe
Smoked with Missouri Cherry & Hickory low and slow, rubbed and wrapped with finishing sauce
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Ingredients
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Pulled Pork Ingredients
Method
Cooking Directions
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and apply the pork rub evenly over the entire surface. Wrap the seasoned pork in plastic wrap and let it rest in the refrigerator for at least 4 hours or overnight for best flavor.
- 2
Prepare the Smoker
Soak the cherry and hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and set it up for indirect cooking.
- 3
Smoke the Pork
Remove the pork from the refrigerator and let it come to room temperature. Place the soaked wood chips onto the hot coals or in the smoker box. Place the pork shoulder on the smoker grate, fat side up. Close the lid and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 4
Prepare the Finishing Sauce
In a saucepan, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, salt, and black pepper. Simmer over low heat for about 10 minutes, stirring occasionally.
- 5
- 6
Serve
Mix the pulled pork with the finishing sauce and serve warm. Enjoy with your favorite sides!
