Smoked Pulled Pork
Pork shoulder smoked until it shreds with a fork, for sandwiches and tacos.
Serves 12
Prep 20 min
Cook 10 hr
Ingredients
- 1 bone-in pork shoulder (8 lb)
- 3 tablespoons yellow mustard
- 1/2 cup BBQ dry rub
- 1 cup apple juice, in a spray bottle
- 1 cup BBQ sauce, to serve
- 12 soft buns, to serve
Steps
Step 1. Coat the pork with the mustard, then the rub. Rest 1 hour or chill overnight.
Step 2. Heat the smoker to 250°F with hickory or apple wood. Smoke the pork fat side up for 5 hours, spritzing with apple juice every hour.
Step 3. When the bark is dark mahogany and the internal temperature is about 165°F, wrap in foil with a splash of juice.
Step 4. Cook until it reaches 200 to 205°F and the bone slides out, 4 to 5 more hours. The pork is well past the safe 145°F.
Step 5. Rest 1 hour in a cooler, then pull apart. Toss with some juices and serve on buns with sauce.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.