We have a number of pulled pork recipes with different flavor profiles, but below is one of our standard versions.
This go to pulled pork, provides a sweet and spicy bite, that is not over powering and perfect with any type of soft roll.
The main trick to any good pulled pork is fire management. Keeping a consistent temp is key to super tender and delicious pork shoulder.
Ingredients:
- 8 – 10 lb pork shoulder
- 1 stick of butter
- 1 cup Brown sugar
- Seasoning mix: Smoked Paprika, course ground pepper, salt, garlic power, onion powder, celery seed, dry mustard. Mix to your personal taste. (Optional – chili powder, if you are looking for some heat)
- Yellow mustard
- 1 shaker Honey Hog, Meat Church (optional)
Instructions:
Prep:
- Bring your smoker/ cooker up to 250 – 275 degrees.
- Trim fat to an even level so the pork will smoke consistently.
- Trim off any extra pieces of pork that is not completely attached.
- Apply a light coating of mustard.
- Liberally apply your seasoning mix.
- Let sit for 15 – 30mins to allow the dry rub to penetrate the pork. The pork should look wet.
Phase 1:
- Add the pork shoulder to the smoker/ cooker after the temp has stabilized between 250 – 275 degrees.
- Spritz with apple juice during this phase.
- Remove after internal temperature reaches around 165 – 175 degrees.
Phase 2:
- Place pork shoulder into aluminum tray.
- Spritz with apple juice.
- (Optional) Coat with Honey Hog seasoning.
- Place multiple slabs of butter on the top of the shoulder.
- Add a cup/ handful of brown sugar on top of the butter.
- Cover with aluminum foil.
- Place back in smoker until the internal temperature reaches 205 degrees. If the pork is not probe tender, continue cooking until it is.
Rest:
- Place the shoulder in a warming oven or cooler, covered with towels for at least 30 minutes or to hold for several hours, until ready to serve.
- When ready – Pull the pork, removing any excess fat and bone.
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