Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Bob's Smoked Pulled Pork

4.7
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
480 min
TOTAL TIME
1240 min
SERVINGS
20 servings
Dinner
Bob's Smoked Pulled Pork
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
Instructions
1
Acquire all necessary ingredients and materials.
2
Place a pork shoulder in a large, deep container and pour enough apple cider over it to cover the meat completely. In a separate bowl, combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder.
3
Mix 1/4 cup of the sugar rub into the apple cider; set aside the remaining sugar rub. Cover the container and refrigerate for 12 hours to allow the flavors to penetrate the meat.
4
Preheat your smoker to 210 degrees F (99 degrees C). Add sufficient wood chips to the smoker to create a smoky atmosphere.
5
Pour the apple cider brine into the water pan of the smoker, along with a sliced onion and an additional 1/4 cup of sugar rub.
6
Sprinkle the remaining sugar rub evenly over the pork shoulder. Carefully transfer the pork to the center of the smoker.
7
Smoke the pork until it becomes extremely tender or reaches an internal temperature of 200 degrees F (95 degrees C), approximately 8 hours. Monitor the hickory chips and liquid levels, replenishing as necessary to maintain a consistent smoke.
8
Transfer the pork to a large serving platter and allow it to cool for 30 minutes before shredding with forks.