Bob's Pulled Pork on a Smoker Popular Recipes

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Bob's Pulled Pork on a Smoker

"This is an appropriate manner to smoke a red meat shoulder with professional effects--from the brine, to the rub and sauce, to the rave reviews you will get hold of. Smoke is the key to breaking down the fat which provides flavor and moisture to the shoulder. Place in a bun along with your favored BBQ sauce."

Ingredients :

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
BBQ Rub:
five tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as wished, soaked in water

Instructions :

Prep : 10M	Cook : 20M	Ready in : 20H10M

Place red meat shoulder in a massive pot and upload enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix approximately 1/4 cup sugar rub into cider; reserve closing rub.
Cover pot and refrigerate for 12 hours.
Prepare smoker to about 210 degrees F (ninety nine levels C). Add sufficient wooden chips to smoker.
Pour cider brine into the water pan of the smoker; add onion and approximately 1/four cup extra sugar rub. Spread final rub over beef shoulder. Transfer beef to the center of smoker.
Smoke pork till very tender, approximately eight hours. Monitor hickory chips and liquid, adding greater wood and water, respectively, as wished. Transfer beef to a big platter and funky for 30 minutes earlier than shredding with forks.

Notes :

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