This smoked pulled pork is pork shoulder coated in a homemade spice rub, then smoked until tender. Serve your pulled pork butt as-is, or pile it into a roll to make pulled pork sandwiches!
8h
Serves
8
Medium
American
Ingredients
- 4 lb boneless pork shoulder
- 2 tbsp yellow mustard
- 1/4 cup BBQ spice rub
- 3/4 cup apple juice
- 1 1/2 cups BBQ sauce
Preparation
Not specified
Cooking
- Preheat an electric smoker to 235°F (115°C).
- Load the smoker with apple wood, cherry wood or hickory chips.
- Evenly apply a thin layer of yellow mustard to the pork.
- Then sprinkle the rub all over the meat.
- Place the roast in a disposable foil pan or directly on the smoker rack.
- Cook for 2 hours.
- After 2 hours, brush the apple juice over the pork once per hour.
- At the 4 hour mark, check the temperature of the meat.
- When the internal temperature is at 160°F (70°C), brush with remaining apple juice or any drippings that have accumulated if you're cooking your meat in a pan.
- It can take around 5 hours to reach this temperature.
- Wrap the meat in peach butcher paper or foil.
- Increase the smoker temperature to 250°F (120°C).
- Smoke the meat for another 3-4 hours or until the internal temperature registers at least 195°F (90°C).
- Cook the meat to 205°F (95°C) if you prefer softer pulled pork.
- Remove the meat from the smoker and let stand wrapped for 10 minutes and unwrapped for 5 minutes.
- Shred the meat.
- Toss with BBQ sauce, then serve.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
