Smoked Pulled Pork Recipes
OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked!
Recipe From food.com
Provided by breezermom
Categories Pork
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 15
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Generously apply the rub. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. When the internal temp …
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Generously apply the rub. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. When the internal temp …
4.4/5 (27)
Category Pork
Cuisine American
Total Time 14 hrs 20 mins
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From makeyourmeals.com
Preheat smoker to 225°F. Remove the roast from the refrigerator and pat it dry with paper towels. Coat the entire pork shoulder in the yellow …
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Preheat smoker to 225°F. Remove the roast from the refrigerator and pat it dry with paper towels. Coat the entire pork shoulder in the yellow …
Servings 16
Total Time 13 hrs 10 mins
Category Main Dishes
Calories 836 per serving
- Remove the roast from the refrigerator and pat it dry with paper towels. Coat the entire pork shoulder in the yellow mustard.
- Make the dry rub by mixing together the brown sugar, garlic powder, onion powder, salt, pepper and cayenne pepper in a small bowl. Then season the entire mustard coated roast with the dry rub. Pat the seasonings so that it sticks to the mustard.
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Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub. Spread remaining sugar rub over pork shoulder. …
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Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub. Spread remaining sugar rub over pork shoulder. …
5/5 (251)
Calories 442 per serving
- Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
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Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at …
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Close door of smoker. Smoke pork for 1 hour per pound. Once the internal temperature reaches 160 degrees. remove meat from smoker. Place pork in a metal pan. Pour approximately 1/4 cup of fruit juice into pan and cover tightly …
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From thespruceeats.com
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From food.com
Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke. Before smoking pork, re-rub with 1/4 cup of rub. …
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Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke. Before smoking pork, re-rub with 1/4 cup of rub. …
Servings 8-10
Total Time 32 hrs
Category Pork
Calories 828 per serving
- Combine dry ingredients, making sure to break up any sugar clumps. Reserve 1/4 cup of rub for later. Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.
- Before smoking pork, re-rub with 1/4 cup of rub. Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.
- Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time. Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees. If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.
- When pork reaches internal temp of 195 degrees. Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.
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