If you’re a fan of succulent, smoky, and tender meat, then smoked pulled pork shoulder is a dish that belongs at the top of your must-try list. This BBQ classic is a true crowd-pleaser, boasting a harmonious blend of flavors and a melt-in-your-mouth texture. Let’s dive into the art of smoking a pork shoulder and share a recipe that will have you savoring every delicious bite. Read more on pork here.
Smoked Pulled Pork Shoulder: Understanding the Cut
Pork Shoulder, or Boston Butt, is a well-marbled and relatively inexpensive cut. It offers ample connective tissue and fat content, making it ideal for low and slow cooking methods like smoking.
Preparing the Pork Shoulder
Smoking a pork shoulder to perfection requires time, patience, and attention, but the result is undoubtedly worth it. With its tender and smoky goodness, smoked pulled pork shoulder is a favorite among BBQ enthusiasts. Follow the steps outlined in this recipe, and you’ll be well on your way to creating a mouthwatering masterpiece that will impress family and friends alike. So fire up that smoker, grab your favorite seasonings, and get ready to indulge in a true BBQ classic!
Remember, cooking is an art, and personal preferences play a vital role in achieving the perfect balance of flavors. Feel free to experiment with different rubs, wood chips, and sauces to tailor the recipe to your own tastes. Enjoy the process, and may your smoked pulled pork shoulder become a staple in your culinary repertoire.
Smoked Pulled Pork Recipe
- 1 whole pork shoulder (8-10 pounds)
- 1/4 cup Tony’s Carolina Moon Swine BBQ
- 1/4 cup Full Boar BBQ Rub (Try Spicy Full Boar BBQ Rub)
- 1/4 cup brown sugar
- Applewood chunks or chips for smoking
- 1 cup apple juice or cider (for spritzing)
Preparing the Pork Shoulder:
- Rinse the pork shoulder under cold water and pat it dry with paper towels.
- Using a sharp knife, trim off any excess fat or silver skin from the surface of the pork shoulder.
- Cut the pork shoulder into quarters, creating smaller chunks. This will create more surface area and enhance the bark formation.
Applying the Rub:
- In a small bowl, combine the barbecue rub and brown sugar.
- Brush each quarter of the pork shoulder with a thin layer of Carolina Moon Swine BBQ to help the rub adhere.
- Generously apply the rub mixture to all sides of each quarter, ensuring they are evenly coated.
Preparing the Smoker:
- Preheat your smoker to 250°F (107°C). If using a charcoal or wood smoker, set it up for indirect heat.
- Add applewood chunks or chips to the smoker for a mild, fruity smoke flavor.
Smoking the Pork Shoulder:
- Place the pork shoulder quarters on the smoker grates, fat side up, leaving some space between each piece for smoke circulation.
- Close the smoker lid and smoke the pork shoulder for approximately 1 hour per pound, or until the internal temperature reaches 195-205°F (90-96°C). This can take anywhere from 10 to 14 hours, depending on the size of the shoulder.
- Every 1-2 hours during the smoking process, spritz the pork shoulder quarters with apple juice or cider. This helps to keep the meat moist and enhances the flavor.
Resting and Shredding:
- Once the pork shoulder reaches the desired internal temperature, remove it from the smoker and carefully wrap each quarter tightly in aluminum foil.
- Let the wrapped pork shoulder quarters rest in a cooler or insulated container for at least 1 hour. This allows the juices to redistribute, resulting in tender and juicy meat.
- Unwrap the pork shoulder and use two forks or meat claws to shred the meat into bite-sized pieces. Discard any excess fat or unwanted pieces.
- Serve the smoked pork shoulder as desired. It is delicious on its own, served with barbecue sauce, or as a filling for sandwiches or tacos.
- Enjoy the smoky, tender, and flavorful pork shoulder!
Note: The cooking time can vary depending on your smoker’s temperature stability and the size of the pork shoulder. It’s important to monitor the internal temperature using a meat thermometer to ensure it reaches the desired range for tender and fully cooked pork.
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