For a richer flavor, consider using apple juice in place of some of the cider. Feel free to adjust the BBQ rub to your preference. A pinch of cayenne pepper adds a touch of heat. Maintain a consistent smoker temperature for optimal results. The internal temperature is key. Use a reliable meat thermometer to ensure doneness.
Bob's Smoked Pulled Pork
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PREP TIME10 mins
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COOK TIME8 hrs
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TOTAL TIME20 hrs 40 mins
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SERVING20 People
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VIEWS777
Transform a humble pork shoulder into a masterpiece of flavor with this smoked pulled pork recipe. A cider brine infuses the meat with subtle sweetness, while a homemade BBQ rub creates a delicious crust. Slow smoking over hickory chips results in incredibly tender and flavorful shredded pork.
Ingridients
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Nutrition
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Carbohydrate15 g
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Cholesterol104 mg
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Fiber1 g
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Protein24 g
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Saturated Fat11 g
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Sodium2691 mg
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Sugar13 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Gather all ingredients.
02 Step
Recipe View 0 mins In a large pot, submerge the pork shoulder in apple cider, ensuring it's fully covered. In a separate bowl, combine the white sugar, brown sugar, kosher salt, paprika, onion powder, black pepper, and garlic powder.
03 Step
Recipe View 12 hrs Incorporate 1/4 cup of the sugar rub into the cider brine, reserving the remaining rub. Cover the pot and refrigerate for 12 hours.
04 Step
Recipe View 0 mins Preheat your smoker to 210 degrees F (99 degrees C). Add soaked hickory chips to the smoker box. (Approximately 15 minutes)
05 Step
Recipe View 0 mins Pour the cider brine into the water pan of the smoker. Add the chopped onion and 1/4 cup more of the sugar rub to the water pan.
06 Step
Recipe View 8 hrs Generously coat the pork shoulder with the remaining sugar rub, ensuring an even layer. Place the pork directly in the center of the preheated smoker.
07 Step
Recipe View 30 mins Smoke the pork until it reaches an internal temperature of 200 degrees F (95 degrees C), or until it's incredibly tender and easily pulls apart. This will take approximately 8 hours. Be diligent in monitoring the hickory chips and liquid levels, replenishing as needed to maintain a consistent smoking environment.
08 Step
Recipe View Once smoked, transfer the pork to a large platter. Allow it to rest, uncovered, for 30 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful final product. Shred the pork with forks.
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RECIPE REVIEWS
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Please Rate
Mya Connelly
Jan 27, 2025I've tried a few pulled pork recipes, and this one is by far the best. The rub is perfectly balanced, and the smoking instructions are spot-on.
Jabari Stark
May 7, 2024I didn't have apple cider on hand, so I used apple juice instead. It worked great! The pork was still incredibly flavorful.
Angelo Harvey
Mar 17, 2024Great recipe, thanks!
Dayna Gutkowski
Dec 26, 2023I made this for a party, and it was a huge hit! Everyone raved about how delicious the pork was. I will definitely be making this again.
Joanne Dach
Jun 20, 2023This recipe is a game-changer! The pork was incredibly tender and flavorful. The cider brine is a must!
Adriana Farrell
Aug 26, 2022The pork came out so moist and flavorful. I love that the recipe provided instructions to monitor hickory chips and liquid, adding more as needed. Thank you for the recipe!!
Halle Reichel
Jul 2, 2022I tried with peach wood and it was an incredible experience!