Hickory Smoked Pulled Pork Recipe

Prepare brine

In a large pot, combine 10 cups water, 1 cup kosher salt, 1 cup brown sugar, 2 tbsp whole black peppercorns, 3 bay leaves, and 6 crushed garlic cloves. Bring to a simmer just to dissolve salt and sugar, then remove from heat and cool to room temperature. Chill until cold.

Brine the pork

Trim any excessive exterior fat from the 6-lb pork shoulder but leave a protective fat cap. Submerge the pork shoulder in the cooled brine in a nonreactive container or large zip-top bag. Refrigerate and brine for 8–12 hours (overnight).

Dry and rest

Remove the pork from the brine, discard brine, and pat the meat very dry with paper towels. Let rest uncovered in the refrigerator for 1–2 hours to dry the surface (or at room temp for 30 minutes) to help the rub adhere and form a bark.

Prepare rub

In a bowl combine 1 cup brown sugar, 1 cup paprika, 3 tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp ground mustard and 1 tsp cayenne. Mix thoroughly until uniform.

Apply rub

Brush the pork lightly with 2 tbsp olive oil to help the rub stick. Generously apply the dry rub, massaging it into all exposed surfaces and crevices. For best results wrap the rubbed pork loosely in plastic and refrigerate 1–4 hours (or proceed directly to smoke).

Preheat smoker

Prepare a smoker for indirect cooking and preheat to a stable 225°F (107°C). If using a charcoal grill, set up a two-zone fire. Add 6 soaked hickory wood chunks to the coals or smoker box and allow a steady, thin blue smoke to develop.

Mop/spritz mix

Whisk together 1 cup apple cider vinegar, 1 cup apple juice, 1 cup hot water, 2 tsp Worcestershire sauce and 1 tsp kosher salt. Place mixture in a spray bottle or mop pot.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Smoke at 225°F (107°C) until the internal temperature reaches 165°F (74°C). This typically takes 4–6 hours depending on size and smoker consistency. Every 45–60 minutes, lightly mop or spritz the pork with the mop mix to maintain moisture and help form bark. Add hickory chunks as needed to maintain smoke.

Wrap for tenderness (Texas crutch)

When the pork hits about 165°F and the bark is formed, remove and tightly wrap the shoulder in heavy-duty aluminum foil (or butcher paper). Before sealing, optionally add 1/4 cup apple juice inside the foil to keep moisture. Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C), usually another 2–4 hours.

Rest

Remove the wrapped pork from the smoker and let rest, still wrapped, in a cooler or insulated container for 1–2 hours. Resting allows juices to redistribute and makes pulling easier.

Shred and sauce

Unwrap the rested pork and transfer to a large cutting board or pan. Using two forks or meat claws, pull the meat into shreds, discarding large pieces of fat and bones. Skim off excess juices into a cup. Mix the pulled pork with 2 cups barbecue sauce, 2 tbsp apple cider vinegar and 1 tbsp brown sugar to taste. Add some reserved juices if you want moister meat; adjust seasoning with salt and pepper to taste.

Serve

Toast 12 hamburger buns if desired. Pile the sauced pulled pork onto buns, top with pickles, and serve immediately with extra sauce on the side.