Smoked Pulled Pork
Smoking is not that difficult. It takes time and patience. If you love smoked pork butt/shoulder, you will love the end results of this easy recipe.
Servings 10 Servings
Ingredients
Ingredients
- 4 1/2-5 pound pork butt/shoulder boneless, excess fat trimmed
- 1/3 cup homemade or store bought dry rub seasoning
- 1/2 cup apple juice
- Wood chunks of your choice for smoking I used applewood
- Disposable roasting pan
- Heavy duty foil paper
Instructions
Directions
- Rub the pork generously with dry rub seasoning until evenly coated. Cover tightly with plastic wrap and marinate in refrigerator for 24 hours.
- Remove the pork from refrigerator 40 minutes to 1 hour before cooking. Unwrap, transfer to disposable pan, fat side up, and set aside.
- Prepare your grill for indirect cooking.We have an off set smoker. You are looking for a temperature of between 225 to 250 degrees. If using wood chunks, nest a couple large pieces near the hot coals. Close lid for 5 minutes.
- Place the pork in pan, fat side up, on cool side of the grill, close lid and cook for 6 hours. Rotate the pan and spray with apple juice every hour for the first 3 to 4 hours. Watch the temperature and add more charcoal as needed. After the 3rd hour, we don't add anymore wood.
- After the 6th hour, cover the pan tightly with heavy foil paper. Continue cooking for 4-5 hours or until internal temperature reads 200-204 degrees F. for pulled pork. Let rest for 1 hours before pulling or chopping for sandwiches. Yields 4 pounds of pulled pork.
Notes
Once you learn the technique of cooking indirectly on your basic charcoal grill, cooking big cuts of meat will become easier. I encourage you to read and watch videos on You Tube where professional smokers are doing what they do best!