Bob's Pulled Pork on a Smoker Recipe
Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. Also, a big pork shoulder does take a long time to smoke to the pulled pork stage, so don't blame the recipe if your smoker cooks slower than average. ALWAYS use a thermometer to check how done your meat is. You can always smoke it for a few hours and then finish it in a covered pan or dish in the oven. Recipe as written is great, although I always add a little red pepper to my rubs. (just a personal preference)
Amazing! I have an Oklahoma joe smoker and this was my first pork shoulder. (We do a lot of ribs) Used charcoal and pecan chunks. 8.3 lb shoulder. Followed the recipe pretty much exactly but instead of apple cider I had to use apple juice. Trimmed the meat really good prior to starting. Soaked the meat overnight in the brine. Took the meat out patted dry and slathered it in a half/half mixture of yellow and Dijon mustard and then rubbed. Kept the smoker between 220-250 pretty consistently ( thanks to my awesome orange little friend the Therm Pro - highly recommend) and it took about 10 hours (last three hours I wrapped in heavy duty foil). I poured the left over brine into a spray bottle and sprayed the meat down about every hour and a half and real good before foiling. I also rotated the meat a quarter turn every 2 hours. Once the internal temp hit 197 I pulled it off and let the meat rest for about 30 minutes before pulling. The flavor is amazing and the meat was so tender. Will definitel
Phenomenal recipe, made it this past weekend and loved the results. My only tip comes from a little experience in smoking meats: Do not rely on time alone, rely on the internal temperature of the meat itself. 190-210 for pulled pork, around 170-180 for slicing (like for a roast). This is the general rule of thumb for cooking smoked meats (Google it).
This was the first recipe I tried in my smoker. It’s the one I always go back to. It’s amazing. Best pulled pork recipe I have found.
It was very good. This is my new go-to smoked pork recipe. I made an extra batch of the pork rub for the spice rack.
This is the most amazing recipe EVER!!! I have to say I didn't do the brining process. I bought small pork tenderloins and just used the dry ingredients as a rub. OH MY!!! Better than even what you can get at the Iowa State Fair! Quick, easy, ingredients you already have on hand. Everyone who's tasted it is amazed! Tonight, for my fifth time using this in two weeks, I'm smoking pork chops.