Pit-smoked Bbq Pulled Pork Recipe
Served with Eastern North Carolina BBQ Sauce.
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Ingredients
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Pulled Pork
Method
Cooking Instructions
- 1
Prepare the Pork
In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the rub. Rub the mixture all over the pork shoulder and let it sit for at least 2 hours, preferably overnight in the refrigerator.
- 2
Prepare the Pit
Prepare your pit or smoker for indirect cooking, maintaining a temperature of around 225°F (107°C). Use hardwood like hickory or apple for smoking.
- 3
Smoke the Pork
Place the pork shoulder on the grill away from the heat source, close the lid, and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
- 4
Rest the Meat
Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes before shredding.
- 5
Prepare the BBQ Sauce
In a bowl, mix the apple cider vinegar and mustard. Adjust the flavors according to your preference.
- 6