Bob's Pulled Pork on a Smoker

Name: Bob's Pulled Pork on a Smoker
Prep time: 10 min
Cook time: 480 min
Yield: 20
Ingredients: 1 (8 pound) pork shoulder roast; 1 quart apple cider, or as needed; 5 tablespoons white sugar; 5 tablespoons light brown sugar; 2 tablespoons kosher salt; 2 tablespoons paprika; 1 tablespoon onion powder; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 1 onion, chopped; 3 cups hickory chips, or more as needed, soaked in water

⏱️ Ready in 8h 10m 🥄 Prep 10 min 🔥 Cook 8h 👥 20 servings 👁️ 13 views

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 10 min

Cook 8h

Serves 20

Difficulty Hard

Nutrition Facts

Servings per recipe 20

Serving size 1 serving

Amount per serving

Calories 442

% Daily Value*

Total Fat 32.1g 41%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2691mg 117%

Total Carbohydrate 15.2g 6%

Dietary Fiber 0.5g 2%

Total Sugars 13.1g

Protein 23.7g 47%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Cover pot and refrigerate for 12 hours.

Prepare smoker to about 210 degrees F (99 degrees C).

Add enough wood chips to smoker.

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.

Smoke pork until very tender, about 8 hours.

Monitor hickory chips and liquid, adding more wood and water, respectively, as needed.