RANCH SMOKED PULLED PORK Recipe

Prepare the Marinade

In a large bowl, combine ranch seasoning, brown sugar, apple cider vinegar, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper to create a marinade.

Marinate the Pork

Rub the marinade all over the pork shoulder, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Smoke the Pork

Preheat your smoker to 225°F (107°C). Place the marinated pork shoulder in the smoker and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).

Shred the Pork

Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Then, shred the pork using two forks.

Assemble the Sandwiches

Serve the pulled pork on brioche buns topped with house-made BBQ ranch slaw and drizzle with BBQ ranch sauce.