Best smoked pulled pork recipe

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Cooking smoked pork is a labor of love, and if you can master this recipe, you’re in for a flavorful treat, This Traeger pulled pork recipe is easy enough for anyone to make! In addition, we also provide in this post Smoked pork butt/shoulder, pulled pork rub.

Best Smoked pulled pork butt and shoulder recipe

This method for making smoked pulled pork is a tasty way to prepare a pork recipe. It’s a simple method that only takes a little time, a few simple ingredients, and a trusty smoker.

How to make smoked pulled pork :

ingredients:

  • 3 tablespoons yellow mustard
  • 7 pound pork shoulder
  • 2–3 handfuls of wood chips – soaked

MOP

  • 2 cups barbecue sauce
  • Apple juice in a spray bottle

RUB

  • 1 cup brown sugar
  • 1/3 cup paprika
  • 1/4 cup celery salt
  • 1/4 cup garlic powder
  • 1 tablespoon dry ginger
  • 1/4 cup onion salt
  • 1/2 cup chili powder
  • 1/4 cup black pepper
  • 1 tablespoon dry mustard
  • 1/4 cup white pepper
  • 1 tablespoon 5–spice powder

Instructions :

Smoked pork butt and shoulder
  1. Firstly set your favorite smoker to 225 degrees F.
  2. Some gloves are going to be needed for this. Take some mustard and coat the pork shoulder all over.
  3. Season on all sides with the ingredients.
  4. As soon as the pulled pork has been cleaned and cut, put it on a grill pan on the smoker’s grill (preferably fat side up). After 15 to 20 hours, open the lid and let it smoke. The pork should be 195-201 degrees inside.
  5. When your pulled pork is done cooking, take it out of the smoker and wrap it tightly in aluminum foil, . It should rest for at least an hour.
  6. After your pork has rested, grab some forks. Remove the bone and any excess fat or gristle. Serve on a bun with Homemade Coleslaw for a delicious pulled pork sandwich.
Smoked pork butt and shoulder

pulled pork recipe

Smoked pulled pork is a great dish for a large crowd. It's simple to put together.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 hrs
Resting time 1 hr
Total Time 16 hrs 20 mins
Course dinner, holiday
Cuisine American, southern united state
Servings 16 people
Calories 257 kcal

Ingredients
  

  • 8-10 pound pork shoulder
  • 3 tablespoons yellow mustard
  • 2-3 handfuls of wood chips soaked

RUB

  • 1 cup chili powder
  • 1 cup brown sugar
  • 1/3 cup paprika
  • 1/4 cup celery salt
  • 1/4 cup garlic powder
  • 1/4 cup onion salt
  • 1/4 cup black pepper
  • 1/4 cup white pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon 5–spice powder
  • 1 tablespoon dry ginger

MOP

  • Apple juice in a spray bottle
  • 2 cups barbecue sauce

Instructions
 

  • Pre-heat your smoker to 225 degrees F so that you can do indirect smoking. Hickory or apple would be good.
  • Remove your roast from the package and wipe it down with paper towels on all sides, removing any small bone fragments or excess liquid.
  • Slather the outside of the pork shoulder with the yellow mustard.
  • Season your pork roast on all sides, top and bottom, with the ingredients, just be sure it is liberally coated all over.
  • Place your seasoned roast on the smoker fat side up, Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F, This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulde
  • When you take the pork shoulder out of the smoker, wrap it in foil very tightly,  For at least an hour, let the roast rests.
  • When you pull the shoulder apart, be sure to throw away any chunks of fat or gristle. Another tablespoon or so of the Homemade Sweet BBQ Rub should be sprayed on the roast. Serve and enjoy!

Notes

This simple smoked pulled pork shoulder is made using old school BBQ techniques and flavors to give you super authentic and extra tasty pulled pork.
Keyword best smoked pulled pork recipe, pulled pork recipe, smoked pork shoulder

How to make Smoked pork butt and shoulder :

Smoked pork butt and shoulder

Pork butt/Boston Butt will be the most frequently found cut pre-packaged in the store. Additionally, it is ideal for pulled pork since it contains more connective tissue and less bone. This means that after cooking this cut low and slow for an entire day, you will have a large amount of soft meat.

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Smoked pork butt and shoulder

Smoked pork butt and shoulder

This easy recipe for smoked pulled pork only needs a few pantry ingredients and a smoker to make those melt-in-your-mouth strands of tender pulled pork.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 hrs
Total Time 12 hrs 15 mins
Course dinner, holiday
Cuisine American, country united state, southern united state
Servings 16
Calories 244 kcal

Ingredients
  

  • 6 pound   pork butt can use any size, but make sure to change the cooking time.
  • ¼ cup  yellow mustard
  • 1 tbsp coarse salt
  • 1 tbsp coarse ground black pepper
  • 1 tsp  garlic powder
  • 1 tsp  paprika

SPRITZ

  • ¼ cup   apple cider vinegar
  • ¼ cup  water

Instructions
 

  • According to the directions, heat the grill or smoker to 220°F.
  • The pork shoulder should be cut. Taking away parts of the fat cap, so that it is only about 1/4 of an inch thick. Then, cut a grid pattern into the fat, cutting just enough to get through the fat to the meat.
  • Slather mustard all over the pork shoulder. This will help it stay together.
  • In a small bowl, mix together the salt, pepper, garlic powder, and paprika to make the rub. Mix together.
  • evenly distribute the rub all over the pork shoulder. Before turning the pork over to sprinkle the other side, press the rub into the mustard
  • Smoke or grill pork in the middle of the grate. Insert a probe to keep an eye on the temperature.
  • Combine the apple cider vinegar and water in a spray bottle. To combine, give a good shake.
  • Before opening the smoker, let it smoke for 2 hours. Open and spritz the pork at this point, and continue to spritz the pork every hour until it reaches an internal temperature of 160°F. This aids in the formation of the smoke ring and keeps the smoker moist.
  • Wrap the pork in foil or peach paper once it has reached an internal temperature of 160°F. Return to the smoker to continue cooking.
  • Cook until the pork reaches a temperature of 195-205°F on the inside. When you want to pull the pork off will be determined by the texture you prefer. Pork is more moist but less tender and stringy at 195 degrees. Pork is more tender, chunkier than stringy, but less moist at 205°F. Pulled pork will be delicious at any temperature in this range!
  • Pull the pork from the smoker once the internal temperature has been reached, making sure the wrap is nice and tight. Allow for a two-hour rest period before shredding. Store in a clean, empty cooler or an oven that has been turned off.

Notes

NUTRITION:

One serving has 244 calories, 1g of carbs, 34g of proteins, 11 grams of fat, 4 grams of fat that are saturated, 109mg of cholesterol, 631mg of sodium, 629mg of potassium, 1g of fiber, 1g of sugar, 66iu of vitamin A, 1mg of vitamin C, calcium, 28mg of iron, and 1mg of iron.

Keyword pulled pork recipe, smoked pork butt, smoked pork shoulder

smoked pulled pork rub:

My favorite thing to eat is smoked pulled pork. We got an electric smoker last summer, and I’ve been hooked on it since. We tried different rubs and spices for the outside of the pulled pork last fall. This spring, we’ll show you our best work. Pull pork rub is what you need to start.

Best smoked pulled pork rub :

  • I think the best pulled pork rub has to have a good amount of both sweet and spicy. We used dark brown sugar instead of light brown sugar to give it a rich, deep & sweet flavor. You can use light brown if that’s all you have on hand.
  • Make careful to use only smoked paprika and not normal paprika in your cooking projects. which means Pull pork will benefit greatly from the smoky flavor of this rub.
  • For spiciness, in addition, we add chili powder, cayenne powder and chipotle chile pepper. You can add a little extra of one of these spices if you like more spice, but my family found this to be excellent for all 5 of us.
smoked pulled pork

smoked pulled pork rub

My favorite thing to eat is smoked pulled pork. We got an electric smoker last summer, and I've been hooked on it since. We tried different rubs and spices for the outside of the pulled pork last fall. This spring, we'll show you our best work. Pull pork rub is what you need to start.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine American, country united state, southern united state
Servings 20
Calories 30 kcal

Ingredients
  

  • ½ cup  smoked paprika
  • ¼ cup  garlic powder
  • 2 tablespoon  chili powder
  • 1 tablespoon  cayenne pepper
  • cup  dark brown sugar
  • ¼ cup  salt
  • 1 tablespoon  cumin
  • 2 tablespoon  black pepper
  • 2 tablespoon  onion powder
  • 2 tablespoon   chipotle chili pepper
  • 1 tablespoon  dry mustard

Instructions
 

  • mix together all of the ingredients and put them in the bowl.
  • Keep it in an airtight container to keep it fresh.
  • To use, sprinkle a 10 pound pork roast with 13 cup spice rub on all sides.
  • About 2 cups of spice rub are made with this recipe. Use about 13 cup for a 10lb roast.

Notes

Nutrition

In this food, there are 30 calories and 6 grams of carbohydrates. Sodium: 1456mg; Potassium: 110mg; Fiber: 1g; Sugar: 4g. There are 1705IU of Vitamin A; 0.5 mg of Vitamin C; 21mg of calcium; 1.1 mg of iron.
Keyword smoked pulled pork rub

Inspired BY: hey grill hey.

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