Juicy Smoked Pulled Pork
By: Stacey Mincoff
Published: Tuesday, September 18, 2018 - 1:21pm

Ingredients




4 Pound Pork Shoulder (also known as pork butt)
Wood Chips for Smoking (I used cherry this time)
BBQ Sauce of Choice (optional)
Brine:
1/4 Cup Kosher Salt
1 Teaspoon Black Pepper (ground)
1/4 Cup Brown Sugar
2 Tablespoons Worcestershire Sauce
2 Cloves Fresh Garlic
2 Teaspoons Garlic Powder
3/4 Cup Yellow Onion (chopped)
2 Tablespoons Lemon Juice (about 1/2 of a lemon)
1/4 Cup Apple Cider Vinegar
Enough water to cover it all
Rub:
2 1/4 Teaspoons Cumin
2 1/4 Teaspoons Garlic Powder
2 1/2 Teaspoons Oregano
2 1/2 Teaspoons Cayenne Pepper
1 Teaspoon Salt
1 Teaspoon Black Pepper

Preparation

1 Mix all brine ingredients (except for water) in a large bowl or pot that will hold all ingredients. Cover with water, stir it up a bit, seal the pot or bowl and refrigerate over night (or 6-8 hours). 2 Bring pork shoulder up to room temperature (optional). Pat the pork shoulder dry. Combine all rub ingredients, and rub all over pork shoulder. 3 Preheat smoker to 250°F. 4 Soak would chips for 1/2 - 1 hour. 5 Place pork fat side up on rack in smoker, place temperature probe in pork (if you have one) and close the door. 6 Add wood chips when you don’t see anymore smoke coming out of the smoker. A small amount goes a long way. Smoke until internal temperature reaches 195°F. 7 Remove from smoker and let rest until cool enough to handle, then start pulling it apart with two forks. Another option is to just slice and chop it up. 8 Place all this in a oven safe pan, add your favorite BBQ sauce, pork jello, chicken stock and/or water, cover and heat in the oven at 250°F for 30 minutes to 1 hour. 9 Now eat it as is, make a sandwich, a street taco, enchiladas or whatever else you can dream up.

About

This smoky juicy pulled pork in all its glory is great for big or small gatherings. Use it to make our smoky pulled pork street tacos, pork enchiladas, or a pulled pork sandwich.