Brad's Pulled Pork
2018-11-07 14:35:18
Serves 20
I'm a huge pulled pork sandwich fan but I'm done searching for the best - I've found it! Through trial and error, I've concocted an awesome pork rub and method for cooking the illusive pork shoulder!
Ingredients
- 1 Fresh - Quality (8 pound) pork shoulder (Boston butt)
BBQ Rub
- 10 tablespoons light brown sugar
- 2 tablespoons kosher or pickling salt
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 quart of apple cider (for flavor bowl in smoker)
- 1 onion, chopped (for flavor bowl in smoker)
- Hickory and apple or cherry chips as needed
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Instructions
- Combine the RUB dry ingredients in a bowl and whisk to mix thoroughly.
- Cover the shoulder generously with the dry rub.
- Wrap in plastic wrap and refrigerate overnight (at least 12 hours). Save remaining dry rub for later.
- Prepare smoker to about 210-250 degrees F. Fill the chip pan.
- Pour about 1/4 cup of the dry rub into the flavor pan of the smoker and add the Apple Cider (add water as required); add chopped onion. Spread remaining rub over pork shoulder. Place pork shoulder, fat side up, on the center of smoker grill (not in a pan).
- Smoke pork until very tender, about 1 1/4 hour per pound. Monitor hickory chips and liquid, adding more wood chips as needed. Capture the drippings in a pie tin below the shoulder if possible. Use the drippings if reheating the pulled pork at a later time (in a crock pot). Transfer pork to a large platter and cool for at least 30 minutes before pulling.
- Serve on a soft bun with your favorite coleslaw underneath the pork (no BBQ sauce required). For some real tasty coleslaw - dice a couple of green apples into the slaw! It adds a slight sweet taste that makes people say Mmmmm!
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