This Smoked Pulled Pork recipe is my family's go-to. Feed a crowd with this tender, savory pork, with a simple spice rub and basting liquid!
– Pork shoulder (pork butt) For the rub: – Brown sugar – Smoked paprika – Onion powder – Garlic powder – Dried thyme – Black pepper – Cayenne pepper For the basting liquid: – Light beer – Apple juice
Remove your pork shoulder from the refrigerator and allow to rest on the counter to remove the chill. Remove the fatty side of the pork
In a small bowl, combine the ingredients for the rub and pat thoroughly on the surface of the pork shoulder.
Prepare your smoker to cook at the temperature range of 225-250 degrees F.
Place the pork directly on the grates. Smoke for 2 hours for per every pound of meat, an estimated 12-13 hours for a 6 pound pork butt.
Combine the ingredients for the basting liquid. Every two hours, baste the pork butt.
Remove the pork when it reaches a minimum of 195 degrees Fahrenheit internal temperature
Place in a baking dish. Cover with aluminum foil and allow for rest for at least 30 minutes before pulling the meat.