Add Pulled Pork Recipe
Make Add Pulled Pork Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork
Dry Rub
Spritz and Finish
Method
Preparation
In a small bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cumin, and cayenne pepper to create the dry rub.
Pat the pork shoulder dry with paper towels. Generously coat all sides with the rub, pressing it into the meat. Let rest at room temperature 15-20 minutes or refrigerate up to 8 hours.
Cooking Setup
Smoke and Spritz
Place the rubbed pork on the smoker grate, fat side up. Maintain the temperature around 225°F and avoid opening the lid frequently.
Every 60 minutes, spritz the meat with a mixture of apple cider vinegar and water to keep the surface moist and help form bark.
Wrap and Tenderize
When the internal temperature reaches 165-170°F (74-77°C), wrap the pork in butcher paper or foil to accelerate tenderization.
Finish Internal Temp
Return the wrapped pork to the smoker and cook until the internal temperature reaches 195-205°F (90-96°C), ensuring the meat is tender and shreds easily.
Rest and Shred
Carefully remove from heat, unwrap, and let rest for 20 minutes. Shred the pork with two forks (or meat claws). While shredding, mix in barbecue sauce to taste if desired.
Serve
Serve the pulled pork on buns, in tacos, or with sides of your choice. Offer extra barbecue sauce on the side.