Smoked pork shoulder(pulled pork). Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette. Smoking a pork shoulder is a little more of an art than it is a science. Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
Just say no to crockpot pulled pork recipes and hello to the real deal. It's sure to be the best smoked pork BBQ recipe you've ever had the pleasure to eat! Smoking a whole pork shoulder to make pulled pork might seem intimidating, but it's the easiest of the BBQ Big Three (brisket, ribs and pulled pork) to master and is a great way to hone your smoking skills. You can have Smoked pork shoulder(pulled pork) using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Smoked pork shoulder(pulled pork)
- You need 10 lb of pinic pork shoulder.
- You need 3 tbsp of ground cumin.
- You need 1/4 cup of paprika.
- It’s 1/4 cup of garlic powder.
- Prepare 2 tbsp of kosher salt.
- Prepare 1 1/2 cup of dark brown sugar.
- You need 1 of yellow mustard.
All you need to do is follow our five simple steps using Kingsford® Charcoal and Kingsford®. I don't even know what it is about smoked pork, but golly is it delicious. Pork shoulder has plenty of fat on it to make this smoked pulled pork loaded with. Full recipe and video tutorial for how to smoke a pork butt and make the ultimate pulled pork sandwiches.
Smoked pork shoulder(pulled pork) step by step
- Add all dry ingredients.
- Rub meat with mustard.
- Rub dry rub on meat.
- Pre heat smoker to 250.
- After 9 hrs u got this.
When making pulled pork sandwiches, pork shoulder, also known as Boston Butt, is the ideal cut of meat. Its fattiness is actually an asset, as it will render down during smoking to create exceptionally moist and tender meat. When the cooking is done, it can easily be shredded with forks into tender. Smoked Pulled Pork: Delicious Results in Almost Half the Time. The art of smoking meat is all about taking tough cuts of meat such as pork shoulder and brisket and turning them into tender, juicy, flavorful masterpieces by controlling low cooking temperatures over time.