This smoked pulled pork recipe makes the most flavorful and tender shredded pork. I brine the pork shoulder in cider, then coat it with a brown sugar BBQ rub before smoking it slowly to add flavor and moisture to the meat.
Ingredients
- 1 pork shoulder roast , 8 pound
- 1 quart apple cider , or as needed
Instructions
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1
Gather all ingredients.
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2
Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
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3
Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
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4
Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
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5
Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
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6
Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
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7
Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.
Nutrition Facts
Per serving
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