Name: Bob's Pulled Pork on a Smoker
Prep time: 10 min
Cook time: 10 min
Yield: 20
Ingredients: Pork shoulder roast - 1 (8 pound); Apple cider, or as needed - 1 quart; White sugar - 5 tablespoons; Light brown sugar - 5 tablespoons; Kosher salt - 2 tablespoons; Paprika - 2 tablespoons; Onion Powder - 1 tablespoon; Freshly ground black pepper - 1 tablespoon; Garlic powder - 1 tablespoon; 3 cups hickory chips, or more as needed, soaked in water - 1 tablespoon; Onion, chopped - 1

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bob's Pulled Pork on a Smoker

1. Pork shoulder roast - 1 (8 pound)

2. Apple cider, or as needed - 1 quart

3. White sugar - 5 tablespoons

4. Light brown sugar - 5 tablespoons

5. Kosher salt - 2 tablespoons

6. Paprika - 2 tablespoons

7. Onion Powder - 1 tablespoon

8. Freshly ground black pepper - 1 tablespoon

9. Garlic powder - 1 tablespoon

10. 3 cups hickory chips, or more as needed, soaked in water - 1 tablespoon

11. Onion, chopped - 1

How to cook deliciously - Bob's Pulled Pork on a Smoker

1. Stage

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.

2. Stage

Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.

3. Stage

Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.

4. Stage

Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.

5. Stage

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.

6. Stage

Transfer pork to a large platter and cool for 30 minutes before shredding with forks.