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Simple Slow Smoked Pulled Pork Shoulder
Mouth-watering pulled pork shoulder smoked low and slow until perfectly tender. A backyard BBQ classic that’s ideal for sandwiches, tacos, or serving as the centrepiece of your next feast.
1cupApple Juice for Spritzing (that's spraying to you and me)
Maple & Apple wood mixed together add a great flavour but not essential
1
Prep the Meat Trim excess fat from the pork shoulder and the skin if you plan on pulling the meat when it's done but leave a good fat cap. Rub a thin layer of yellow mustard all over.
2
Apply the Rub Generously coat the pork shoulder in your BBQ dry rub. Wrap and refrigerate overnight if possible.
3
Set the Smoker Preheat your smoker to 110–120°C (230–250°F). Use a water pan if desired. Add a mix of hickory and applewood chunks.
4
Smoke the Pork Place the pork shoulder on the smoker grates. Smoke uncovered for the first 4–5 hours, spritzing with apple juice every hour.
5
Wrap the Meat When the internal temperature hits ~70°C (160°F), wrap tightly in butcher paper or foil. Continue smoking until it reaches ~93°C (200°F).
6
Rest and Pull Let it rest, still wrapped, for at least 1 hour in a cooler or warm oven. Shred and serve with BBQ sauce, slaw, or buns.
1cupApple Juice for Spritzing (that's spraying to you and me)
Maple & Apple wood mixed together add a great flavour but not essential
Directions
1
Prep the Meat Trim excess fat from the pork shoulder and the skin if you plan on pulling the meat when it's done but leave a good fat cap. Rub a thin layer of yellow mustard all over.
2
Apply the Rub Generously coat the pork shoulder in your BBQ dry rub. Wrap and refrigerate overnight if possible.
3
Set the Smoker Preheat your smoker to 110–120°C (230–250°F). Use a water pan if desired. Add a mix of hickory and applewood chunks.
4
Smoke the Pork Place the pork shoulder on the smoker grates. Smoke uncovered for the first 4–5 hours, spritzing with apple juice every hour.
5
Wrap the Meat When the internal temperature hits ~70°C (160°F), wrap tightly in butcher paper or foil. Continue smoking until it reaches ~93°C (200°F).
6
Rest and Pull Let it rest, still wrapped, for at least 1 hour in a cooler or warm oven. Shred and serve with BBQ sauce, slaw, or buns.
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