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Smoked Pulled Pork
Created by: Howcan Team
Ingredients
- 5 lbs pork shoulder
- 1/4 cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp cayenne pepper
- 1/4 cup apple cider vinegar
- 1/4 cup yellow mustard
- 1 cup barbecue sauce
Instructions
- In a small bowl, mix 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp salt, 1 tbsp black pepper, and 1 tbsp cayenne pepper to create a dry rub.
- Rub the dry rub all over the pork shoulder, covering it completely. Let it sit in the refrigerator for at least 4 hours, or overnight for best results.
- Prepare your smoker for cooking at 225-250°F, using your favorite wood chips or chunks for flavor. Hickory, apple, or cherry wood work well with pork.
- Place the pork shoulder in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F. Add more wood chips as needed to maintain smoke.
- Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes.
- Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
- In a small bowl, mix 1/4 cup apple cider vinegar and 1/4 cup yellow mustard. Drizzle the mixture over the pulled pork and toss to combine.
- Serve the smoked pulled pork on buns with your favorite barbecue sauce. Enjoy!
Smoked pulled pork has a rich history rooted in Southern barbecue traditions. This beloved dish originated in the Southern United States, particularly in regions like the Carolinas, Tennessee, and Texas. Pitmasters and chefs in these areas have perfected the art of slow-cooking pork over smoldering wood for hours, resulting in tender, flavorful meat that easily shreds into succulent strands. The dish gained widespread popularity for its robust smoky flavor and versatility, often served with tangy barbecue sauce and traditional sides like coleslaw and cornbread. Today, some of the best versions of this dish can be found in renowned barbecue joints across the South, where pitmasters meticulously select and smoke the finest cuts of pork, ensuring a perfect balance of tenderness and smokiness. To achieve authentic smoked pulled pork, mastering the smoking process and choosing the right wood for flavor infusion are crucial. While traditionalists swear by using pork shoulder or butt, some chefs have also experimented with alternative cuts and seasoning techniques to put their own unique spin on this classic dish. Whether it's slow-cooked in a pit smoker or a modern electric smoker, the key lies in achieving that irresistible smoky flavor and melt-in-your-mouth texture that has made smoked pulled pork a staple in Southern cuisine.
500 min
8
450 calories
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