Last week we posted a super simple recipe for Cedar Plank Salmon on the grill. It was so good that we wanted to do another favorite of ours that involves cooking outside: Smoked Pulled Pork. Now, we’ve made a few things on the smoker in the past, from our own Home Cured Bacon, to Chicken Wings and even an entire chicken. But this is the first (of many we promise) post that involves a large cut of meat. Given the success and versatility of our BBQ rub, we knew it would be the perfect thing to coat our last remaining pork shoulder and throw it in the smoker for some perfect pulled pork.
A few days ago, we were attending a pot luck style party and brought this with us. It was devoured almost immediately and before we had a chance to break out the BBQ sauce! So needless to say, it was a huge hit and now we have to bring it with us anytime there is a BBQ. Whether it’s for yourself or for an upcoming 4th of July party, this smoked pulled pork is sure to get everyone talking about this amazing food you brought.
- Rinse pork shoulder with cool water and pat dry. Set aside.
- Cover pork shoulder with a very light coat of mustard on all sides. This will help keep the dry rub on the pork and won't affect the flavor of the end result.
- Liberally coat pork shoulder with BBQ Rub. You want to really massage it into the pork with your hands to ensure a bold flavor. Set aside on a breezy counter top for an hour. This will do 2 things: first, it will allow the rub to penetrate the meat deeper and second it will actually allow the meat to take the smoke better once it goes into the smoker.
- An hour before cooking, soak 3-4 wood chunks of your choice in water and set aside
- Using a charcoal chimney starter, light charcoal and leave in chimney until charcoal starts to ash over
- Spread out hot coals evenly in the bottom of the smoker, there should be enough for 2 layers of charcoal
- Remove wood chunks from water and add to coals
- Fill water pan or other high heat resistant container with water and place in smoker
- Add pork to cooking grate and cover
- Smoke pork for 90 minutes per pound at 230°-260°F or until internal temperature of pork reaches 190° F. Resist the urge to lift the lid. Each time you open the lid, add 15 minutes to your cook time
- Remove from smoker and let cool for 15-20 minutes.
- Shred pork using two forks and serve with Sriracha Peach BBQ Sauce
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