Bob's Smoked Pulled Pork

This smoked pulled pork recipe brines pork shoulder in cider, then coats it in a sweet and spicy rub before smoking over hickory coals until perfectly tender.

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Prep Time 10

Cook Time 8

Total Time 20

Servings: 20 servings

Course: Dinner

Cuisine: American

Calories: 442

Ingredients Method Nutrition

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
3 cups hickory chips, or more as needed, soaked in water
1 onion, chopped

Method

Gather all ingredients.
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 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
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. Transfer pork to the center of the smoker.
Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.