Are you ready to try the most tender and delicious pulled pork ever?
This week’s edition of my husband’s adventures in smoking meat was pulled pork. He’s made pulled pork many times before but he has officially perfected his recipe and he is ready to share it with us!
What You Need to Make This Recipe
- 15lb bone-in pork shoulder
- Yellow Mustard
- Whole Black Peppercorns
- Whole Cumin
- Whole Coriander
- Onion Powder
- Garlic Powder
- Paprika
- Brown Sugar
- Salt
- Beer
- Apple Cider Vinegar
- Apple Juice
- Water
How to Make Smoked Pulled Pork
Begin heating your smoker to 225°F or 107°C.
In a mortar and pestle, coarsely grind the cumin, coriander and black peppercorns. Add in the onion powder, garlic, paprika, brown sugar and salt. Mix well.
Dry the meat well with a towel and score the fat cap of the meat with diagonal lines to allow the seasoning to penetrate it better.
Rub the pork shoulder with yellow mustard and rub with the seasoning. Place the shoulder into your smoker and spray with a mixture of apple cider vinegar, apple juice and water. Spray the meat every 20-30 minutes to avoid drying out.
When the pork reaches and internal temperature of 175°F, wrap it with pink butcher paper and pour in half a can of whatever beer you prefer.
Continue to cook at 225°F until the pork reaches and internal temperature of 205°F for 10 minutes.
Remove the meat from the smoker and allow it to rest for 30 minutes before shredding and serving.
How Long Should I Smoke Pulled Pork?
Roughly, this recipe takes about 24 hours to complete.
You should smoke your pork for roughly 90 to 120 minutes per pound at 220°F to 225°F. An excellent way to monitor the progress of your pork shoulder is to insert a digital meat thermometer to take away most of the guess work.
What to Serve Pulled Pork With
Pulled pork makes a great compliment to almost any meal. We love making pulled pork tacos, omlets, wraps and sandwiches.
To best compliment the meat, you should serve it with bright, colourful fresh and seasonal vegetables.
Smoked Pulled Pork
Are you ready to try the most tender and delicious pulled pork ever?
Ingredients
- 10lb bone-in pork shoulder
- 1 tbsp whole peppercorns
- 1 1/2 tbsp whole cumin
- 1 1/2 tbsp whole coriander
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 1/2 tsp paprika
- 2 tbsp brown sugar
- 3 tbsp salt
- 1/3 cup apple cider vinegar
- 1/3 cup apple juice
- 1/4 cup yellow mustard
- 1/3 cup water
- 1/2 can of beer
Instructions
Begin heating your smoker to 225°F or 107°C.
In a mortar and pestle, coarsely grind the cumin, coriander and black peppercorns. Add in the onion powder, garlic, paprika, brown sugar and salt. Mix well.
Dry the meat well with a towel and score the fat cap of the meat with diagonal lines to allow the seasoning to penetrate it better.
Rub the pork shoulder with yellow mustard and rub with the seasoning. Place the shoulder into your smoker and spray with a mixture of apple cider vinegar, apple juice and water. Spray the meat every 20-30 minutes to avoid drying out.
When the pork reaches and internal temperature of 175°F, wrap it with pink butcher paper and pour in half a can of whatever beer you prefer.
Continue to cook at 225°F until the pork reaches and internal temperature of 205°F for 10 minutes.
Remove the meat from the smoker and allow it to rest for 30 minutes before shredding and serving.
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