The Ultimate Smoked Pulled Pork
This Smoked Pulled Pork recipe is my family's go-to. You can feed a crowd with this tender, savory pork, with a perfect homemade dry rub, and beer and apple baste.It's the best-smoked pulled pork!Serve with a sweet, brown sugar based barbecue sauce for the best flavor.
Ingredients
- 6-8 pounds pork shoulder, pork butt
For the rub:
- 2 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1.5 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1/2 teaspoon cayenne pepper, optional
For the basting liquid:
- 1 cup light beer
- 1 cup apple juice
Equipment
Instructions
- Remove your pork shoulder from the refrigerator and allow to rest on the counter to remove the chill. Remove or trim down the fatty side of the pork (fat cap).
- In a small bowl, combine the ingredients for the rub and pat thoroughly on the surface of the pork shoulder, covering all sides of the roast.
- Prepare your smoker to cook at the temperature range of 225-250 degrees Fahrenheit. I recommend using a water pan to help retain moisture.
- Place the spice rubbed pork directly on the grates, fat side up. Smoke for 2 hours of cook time for every pound of meat, an estimated 12-13 hours for a 6 pound pork butt.
- In a small bowl, combine the ingredients for the basting liquid. Every two hours, baste the pork butt with the basting liquid. You can also put the basting liquid in a spray bottle and spray the pork with it.
- Remove the pork when it reaches a minimum of 195 degrees Fahrenheit internal temperature, read by an instant read probe thermometer.
- Remove from the smoker and place in a baking dish or aluminum pan. Cover with aluminum foil and allow for rest for at least 30 minutes before pulling the meat.
- Serve alone or on sandwiches, and with your favorite barbecue sauce!
Notes
WOOD CHIPS: We prefer using pecan wood for most of our smoked meats. Hickory and oak is also popular, or you could opt for cherry or apple wood to keep a lighter smoke flavor.
BASTING LIQUID ADDITIONS: Dress up your basting liquid with a hearty spoonful of mustard, apple cider vinegar or Worcestershire sauce to add more savory flavors.
I do not use liquid smoke in any of my smoking recipes. Leaving the pork unwrapped should give it sufficient bark and smoke flavor. But I will admit, I'm a bit of a purist when it comes to smoking meat!
Serving: 1, Calories: 205kcal, Carbohydrates: 5g, Protein: 24g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 81mg, Sodium: 531mg, Potassium: 475mg, Fiber: 1g, Sugar: 3g, Vitamin A: 476IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg
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