smoked pulled pork

Name: Smoked Pulled Pork
Prep time: 15 min
Cook time: 10 h
Ingredients: 2 tablespoon(s) onion powder; 2 tablespoon(s) garlic powder; 3 tablespoon(s) paprika, sweet mild; 1/4 cup(s) brown sugar, firmly packed; 2 teaspoon(s) coarse sea salt; 2 tablespoon(s) coarsely ground pepper; - mustard; 15 pound(s) boneless pork shoulder, trimmed

(1 RATING)

48 Pinches 4 Photos

Yvonne Lopez

Pueblo, CO

Updated on Oct 7, 2012

I use a bullet smoker. I start with charcoal and when charcoals are gray, I add a piece of wood that I've soaked in water. I used pecan for this pulled pork. I also keep a squeeze bottle filled with apple juice to "baste" the meat. Every time I check on the meat I give it a spray or two. I make my own "rub" which I use to "marinate" the meat overnight before smoking. Some folks like a lot of smoke going in their smokers, others, not so much. Just keep smoker temperature fairly consistent. I know this sounds hard, but it is really easy and the results are beyond delicious!!

Rate

Smoked pork shoulder using charcoal and pecan wood in a bullet smoker. While it looks black. It is incredibly moist and tender!

prep time 15 Min

cook time 10 Hr

method ---

yield

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika, sweet mild
1/4 cup brown sugar, firmly packed
2 teaspoons coarse sea salt
2 tablespoons coarsely ground pepper
- mustard
15 pounds boneless pork shoulder, trimmed

How To Make smoked pulled pork

Step 1

Make the rub with only dry ingredients. Make sure to mix well and break up any lumps of brown sugar.

Step 2

Apply a thin layer of mustard to the entire surface of the meat.
Step 3

Then begin to work the rub into the meat by massaging the rub over the surface of the pork. Also make sure you apply mustard and rub to the boned parts of the meat.
Step 4

Place in container or bag in refrigerator overnight.
Step 5

1 hour before you prep the smoker, remove meat from frig and leave on counter-top to bring it up to room temp.
Step 6

Prep your smoker and place meat on the top level. Smoke at 200 degrees till internal temp of meat is 185-190 degrees. I smoked the meat for 8 hours and then double wrapped both pieces of the pork in aluminum foil and baked in oven for another 90 minutes at 275 degrees.
Step 7

I check on the smoker to make sure the temp stays at 200 degrees. I add charcoal or wood to keep the smoke up. Every time I check on the smoker I also baste the meat with apple juice.
Step 8

Let meat rest uncovered until cool enough to "pull" the meat apart with your fingers or 2 forks. You may want to use a knife to cut off the "bark" of the meat (that burned outer layer). Some people love that others don't. You'll see the smoke ring on the meat. This is the really pink colored meat that causes some to think the meat is cooked to medium rare. But it isn't. That smoke ring is the "money shot"...lol...
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes