Bob's Pulled Pork on a Smoker

Bob's Pulled Pork on a Smoker

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
Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
Step 2
Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
Step 3
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 4
Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Step 5
Gather all ingredients.
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.
Step 7
Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.

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

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