Bob's Pulled Pork on a Smoker


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This smoked pulled pork recipe is the right method for smoking a pork shoulder with proficient outcomes — from the juice brackish water and sugar rub to the rave surveys you will get. Smoke is the way to separating the fat, which adds flavor and dampness to the meat. Place in a bun with your #1 bar-b-que sauce.

Cooking Ingredients

    1 (8 pound) pork shoulder broil

    1 quart apple juice, or on a case by case basis

    Bar-b-que Rub:

    5 tablespoons white sugar

    5 tablespoons light earthy colored sugar

    2 tablespoons legitimate salt

    2 tablespoons paprika

    1 tablespoon onion powder

    1 tablespoon newly ground dark pepper

    1 tablespoon garlic powder

    3 cups hickory chips, or more on a case by case basis, absorbed water

    1 onion, hacked

Cooking Direction

    Place pork shoulder in an enormous pot and add sufficient apple juice to cover. Consolidate white sugar, earthy colored sugar, salt, paprika, onion powder, dark pepper, and garlic powder in a bowl. Blend 1/4 cup of sugar rub into juice; save remaining rub. Cover the pot and refrigerate for 12 hours.

    Preheat the smoker to 210 degrees F (99 degrees C). Add sufficient wood chips to the smoker.

    Empty juice saline solution into the water container of the smoker; add onion and 1/4 cup more sugar rub.

    Spread excess sugar rub over pork shoulder. Move pork to the focal point of the smoker.

    Smoke pork until extremely delicate or until it arrives at an inner temperature of 200 degrees F (95 degrees C), around 8 hours. Screen hickory chips and fluid, adding more on a case by case basis.

    Move pork to an enormous platter and cool for 30 minutes prior to destroying with forks.