This smoked pulled pork recipe uses pork shoulder marinated in cider brine that's rubbed with barbecue spices, then hickory-smoked until fork tender.
Preparation Time
10 mins
Cooking Time
8 hr
Total Time
8 hr 10 mins
Calories
442 Calories
Recipe Instructions
Step 1
Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
Step 2
Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
Step 3
Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
Step 4
Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
Step 5
Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Step 6
Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours.
Ingredients
5 tablespoons white sugar
1 onion, chopped
2 tablespoons kosher salt
1 tablespoon garlic powder
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
5 tablespoons light brown sugar
1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
3 cups hickory chips, or more as needed, soaked in water
