- 1 cup Brown sugar
- 1/2 cup Chili pepper
- 1/2 cup Kosher salt
- 2 tablespoons Onion powder
- 2 tablespoons Garlic powder
- 2 tablespoons freshly Ground black pepper
- 2 tablespoons Mustard powder
- 2 tablespoons Chili powder
- Unsweetened Apple juice
- 7 pounds Porkshoulder at room temperature
- 2 cups Barbecue sauce
Everyone loves pulled pork, and everyone has their favorite recipe. You can’t really go wrong with any pulled pork recipe; it is basically a beautiful piece of fatty meat with spices and barbecue sauce!
There is certainly room for you to add your favorite spice to it or maybe add more or less spice, and it will turn out to be great, especially when paired with some soft buns and a refreshing salad or coleslaw.
Today, we’re upping the pulled pork game by smoking it.
If you thought that pulled pork is perfect on its own, wait until you try this recipe, since BBQ and smoked flavors go so well together, especially when paired with the unbelievably tender pork.
And, this recipe is great for feeding a crowd.
by etherealprey @ flickr
In a bowl combine the brown sugar, chili pepper, kosher salt, onion powder, garlic powder, black pepper, mustard powder, and chili powder. Mix them well and set them aside.
Pour the apple juice into a spray bottle and set it aside.
Preheat your smoker to 200 to 220 degrees F, adding charcoal and soaked apple-wood chunks as needed.
Rub the pork shoulder liberally with the spice mixture and press firmly so the rub would adhere to the meat.
Place the pork shoulder in the smoker and let it smoke for 1 hour. Make sure to monitor the temperature of the smoker and add more wood chunks and charcoal as needed.
After the first hour of smoking, open the smoker and spray the meat with apple juice.
Smoke the pork shoulder for another 7 to 8 hours spraying the meat with apple juice every hour.
After 8 hours insert a thermometer into the thickest part of the pork shoulder and it should read 165 degrees F for the pork to be ready.
When the meat is ready, take it out of the smoker and wrap it tightly in aluminum foil, wrap and set it aside for 30 minutes.
After the pork has cooled, remove it from the foil and hand shred it into a big bowl.
Mix the smoked pork with your favorite barbecue sauce and serve hot.